Healthy Smoked Salmon Gnocchi (Printable)

Tender gnocchi paired with smoked salmon and a creamy sauce brightened by lemon and fresh herbs.

# What You'll Need:

→ Gnocchi

01 - 1.1 pounds 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 ounces baby spinach, roughly chopped
06 - 6 fluid ounces 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 ounces smoked salmon, sliced into strips

→ Garnish

11 - 2 tablespoons fresh chives, finely chopped
12 - Extra lemon wedges

# How To Make It:

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 - 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 Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something you'd order at a nice Italian restaurant
  • Smoked salmon transforms simple gnocchi into something elegant enough for dinner guests
  • Using Greek yogurt instead of heavy cream means you can go back for seconds without the food guilt
02 -
  • I once made the mistake of adding smoked salmon while the pan was still on the heat and it turned tough and rubbery
  • The residual heat method changed everything—now the salmon stays melt-in-your-mouth tender
  • Always add your lemon zest off the heat to preserve those volatile aromatic oils
03 -
  • If your sauce seems too thick, splash in a little pasta cooking water to loosen it up
  • Buy the best smoked salmon you can find—it's the star of the show and really matters here
  • Leftovers reheat surprisingly well in the microwave with a splash of water to revive the sauce

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