Healthy Smoked Salmon Gnocchi (Printable)

Fluffy gnocchi with silky smoked salmon and creamy sauce featuring fresh herbs and greens.

# 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 - 0.42 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

# How-To:

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 sauce stays creamy and indulgent while using lighter ingredients like Greek yogurt or reduced fat crème fraîche
  • Smoked salmon transforms simple gnocchi into something that tastes restaurant worthy without any heavy cream
  • Fresh lemon and dill cut through the richness making each bite bright and balanced
02 -
  • The smoked salmon goes in at the very end off the heat, otherwise it turns rubbery and loses that delicate texture
  • Whole wheat gnocchi holds up better in the sauce than potato only versions, though both work
  • Greek yogurt can separate if the pan is too hot, so keep that temperature on low when adding it
03 -
  • Pat the smoked salmon dry with paper towels before slicing it, this prevents the sauce from becoming watery
  • Room temperature yogurt or crème fraîche incorporates more smoothly than cold straight from the fridge

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