Healthy Smoked Salmon Gnocchi (Printer-friendly)

Pillowy gnocchi with smoked salmon, spinach, and a creamy lemon-dill sauce for a flavorful main dish.

# What You'll 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 - 3.4 fl oz 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

# How to Prepare:

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, approximately 2–3 minutes. Drain thoroughly and set aside.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and chopped shallot, sautéing for 1–2 minutes until fragrant and translucent.
03 - Add chopped spinach to the skillet and cook, stirring constantly, 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 fresh dill, combining until smooth.
05 - Add cooked gnocchi to the skillet, tossing gently to coat evenly in the sauce. Warm through for 1–2 minutes, ensuring everything is heated thoroughly.
06 - Remove skillet from heat. Fold in smoked salmon strips, allowing residual heat to warm the salmon without overcooking it.
07 - Divide the gnocchi mixture among four plates. Sprinkle with remaining dill and fresh chives. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The sauce feels impossibly rich while using smarter ingredients
  • Smoked salmon needs zero cooking—let residual heat do the work perfectly
  • This comes together faster than ordering delivery
02 -
  • Never cook the smoked salmon directly—residual heat is gentler and preserves its silky texture
  • The sauce thickens quickly off heat, so dont overreduce it in the pan
  • Room temperature ingredients prevent the crème fraîche from separating when added
03 -
  • Reserve a splash of gnocchi cooking water to thin the sauce if it gets too thick
  • Use a microplane for lemon zest—it catches only the fragrant oils, no bitter pith

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