Salmon and Gnocchi (so delicious!)

4 salmon fillets and gnocchi in large pan garnished with fresh basil

Print Recipe

Here I'll show you how to make the most delicious Tuscan-style salmon and gnocchi!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Italian, Western

Servings:

Calories: 563kcal

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Non-Stick Pan & Tongs
Wooden Spoon
Whisk (optional)
Large Pot & Slotted Spoon (for gnocchi)
Jug (for stock)

Ingredients

Salmon

4x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp (see notes)
3/4 tsp EACH: Smoked Paprika, Dried Oregano
1/2 tsp Garlic Powder
1/4 - 1/2 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/2 tbsp Olive Oil
1 tbsp Unsalted Butter

Gnocchi

2-3 cloves of Garlic, finely diced
1/8 - 1/4 tsp Chilli Flakes
1 tbsp Tomato Puree (Tomato Paste in US)
240ml / 1 cup Chicken Stock
120g / 4oz Cream Cheese, at room temp
120g / 4oz Sun Dried Tomatoes, thinly sliced
20g / 1/4 cup freshly grated Parmesan
2 tbsp finely diced Fresh Basil
90g / 3oz Baby Spinach Leaves, large stalks removed if desired
500g / 1lb fresh Gnocchi (see notes)

Instructions

In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat then add the salmon fillets. Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes. Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium. Add the garlic and chilli flakes and fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree and fry for a minute.
Pour in the stock then stir in the cream cheese until fully blended (I find this easiest with a whisk). Stir in the parmesan, sun dried tomatoes and basil, then stir in the salmon resting juices and spinach for 1-2 minutes until it starts to wilt. During this time bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it straight into the pan.
Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy. You can add the salmon back on top in the pan to warm it through for a minute if needed.

Video

Notes

a) Salmon - You can use bigger fillets, you'll just need to increase the cooking times slightly. Depending on how hot your stove runs, you might need to drop it down to a medium so the salmon doesn't burn on the outside before the inside has cooked. I recommend leaving the salmon very slightly undercooked as it'll carry on cooking as it rests. In all cases the finished fillet should have turned from a deep pink to a light pink similar to the outside.

b) Gnocchi - Usually takes 2 minutes to cook. I recommend just doing 1 minute for this recipe, just to partly cook it and get rid of most of the starch. It will then finish cooking in the pan. Make sure you don't drain away the leftover water as this is very useful for thinning out the sauce without diluting the flavour or turning it watery (the starch helps emulsify the sauce).

c) Consistency - The sauce will be pretty thick when you stir in the spinach, but as the spinach wilts it'll release water to help thin out the sauce. From there, the excess water from the gnocchi will also help thin the sauce out a little more. The end result should be saucy, but nice and think and no longer watery.

d) Calories - Whole recipe divided by 4.

Nutrition