Healthy Smoked Salmon Gnocchi (Printable Version)
Pillowy gnocchi tossed in a creamy sauce with smoked salmon, fresh spinach, dill, and lemon zest.
# What You Need:
→ Gnocchi
01 - 1.1 lbs whole wheat or potato gnocchi (store-bought or homemade)
→ Sauce & Vegetables
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 3.5 oz baby spinach, roughly chopped
06 - 0.4 cup low-fat crème fraîche or Greek yogurt
07 - Zest and juice of 1 lemon
08 - 2 tablespoons fresh dill, chopped
09 - Salt and freshly ground black pepper, to taste
→ Smoked Salmon
10 - 5.3 oz smoked salmon, sliced into strips
→ Garnish
11 - 2 tablespoons fresh chives, finely chopped
12 - Extra lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, until they float to the surface (about 2–3 minutes). Drain and set aside.
02 - Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Add garlic and shallot, sauté for 1–2 minutes until fragrant and translucent.
03 - Add spinach and cook, stirring, until just wilted, about 1 minute.
04 - Reduce heat to low. Stir in crème fraîche (or Greek yogurt), lemon zest, and lemon juice. Season with salt, pepper, and half the dill.
05 - Add cooked gnocchi to the skillet, tossing gently to coat in the sauce. Warm through for 1–2 minutes.
06 - Remove from heat. Fold in smoked salmon strips—let residual heat warm the salmon without overcooking.
07 - Divide among plates. Sprinkle with remaining dill and chives. Serve with lemon wedges.
# Expert Tips:
01 -
- The creamy sauce feels indulgent but uses lighter ingredients so you can actually move afterward
- Everything comes together in under 30 minutes while still looking like something from a restaurant
02 -
- The smoked salmon only needs gentle warming, so remove the pan from heat before folding it in to prevent it from becoming tough or grainy
- Greek yogurt can separate if it gets too hot, so keep the sauce at a gentle simmer and stir constantly when adding it
03 -
- Pat the salmon strips dry with paper towels before adding them so they don't water down your beautiful sauce
- Use a microplane or fine grater for the lemon zest to avoid bitter white pith in your dish