Healthy Smoked Salmon Gnocchi

The first time I made this gnocchi was actually on a rainy Tuesday when I'd impulse-bought smoked salmon from the market without a plan. It turned into one of those lucky kitchen accidents where everything just works.

I served this to my sister last month and she literally asked if there was cream in the sauce. When I told her it was mostly Greek yogurt with just a touch of crème fraîche, she asked for the recipe on the spot.

Ingredients

• 500 g gnocchi: Whole wheat adds nice nuttiness and fiber but potato works beautifully too
• 1 tablespoon olive oil: Just enough to sauté the aromatics without making the dish heavy
• 2 cloves garlic: Freshly minced releases more flavor than pre-minced from a jar
• 1 small shallot: Milder than onion and adds subtle sweetness that balances the smoky salmon
• 100 g baby spinach: Wilts down beautifully and adds fresh color to the creamy sauce
• 100 ml low-fat crème fraîche or Greek yogurt: Creates velvety richness without the guilt
• Zest and juice of 1 lemon: Brightens everything and cuts through the richness
• 2 tablespoons fresh dill: Dill and salmon are a classic pairing for good reason
• 150 g smoked salmon: Look for cold-smoked salmon that slices easily
• 2 tablespoons fresh chives: Adds a mild onion flavor and beautiful green flecks

Instructions

Get the gnocchi going:

Drop them into boiling salted water and fish them out as soon as they float, usually 2 to 3 minutes max. Overcooked gnocchi turns gummy and sad.

Build your flavor base:

While water heats, sauté garlic and shallot in olive oil until they're soft and fragrant but not browned. You want them melting into the oil, not crisping up.

Add the greens:

Toss in spinach and stir for about a minute until it just wilts. It should still have some structure, not be completely collapsed.

Make the sauce:

Lower the heat and stir in your crème fraîche or yogurt with lemon zest and juice. Season with salt, pepper, and half the dill. Let it warm through gently.

Bring it together:

Add cooked gnocchi to the skillet and toss until every piece is coated in sauce. Let them hang out for a minute or two to get friendly with the flavors.

Finish with salmon:

Fold in the smoked salmon strips off the heat. The residual warmth will gently heat the salmon without cooking it into toughness.

Plate it up:

Divide among bowls and scatter with remaining dill and chives. Lemon wedges on the side let everyone add extra brightnes to taste.

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This recipe has become my go-to for those nights when I want something comforting but not heavy. The smoky salmon and bright lemon just sing together.

Choosing Your Salmon

I've learned that not all smoked salmon is created equal. Cold-smoked salmon has that delicate, buttery texture we want here while hot-smoked can be too flaky and firm for this type of dish.

Making It Lighter

Using Greek yogurt instead of all crème fraîche was a game changer for me. You still get that luxurious creaminess but with way less fat and more protein to boot.

Get Ahead Prep

You can chop all your herbs, mince the garlic and shallot, and even portion the salmon ahead of time. Just keep everything refrigerated until you're ready to cook.

• Have your lemons zested and juiced before you start cooking
• Set out all your ingredients like you see cooking shows do
• Warm your plates in the oven for a restaurant touch

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Theres something so satisfying about a dish that looks elegant but comes together this easily. Hope it becomes a weeknight favorite for you too.

Recipe Questions & Answers

→ Can I use frozen gnocchi for this dish?

Yes, frozen gnocchi can be used. Cook according to package instructions until they float and then proceed with the sauce and smoked salmon.

→ What can I substitute for crème fraîche if I want a dairy-free option?

Use plant-based yogurt or omit the crème fraîche entirely for a lighter, dairy-free sauce. Adjust seasoning to taste.

→ How can I add more greens to this dish?

Substitute or add arugula, kale, or Swiss chard along with the spinach for extra nutrients and variety.

→ What is the best way to warm smoked salmon without overcooking?

Fold smoked salmon into the gnocchi just after removing from heat, allowing residual warmth to gently warm it without firming the texture.

→ Can I prepare the sauce ahead of time?

While possible, the sauce is best made fresh to retain its bright flavors. If pre-made, gently reheat and add fresh herbs before serving.