Name: Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp; 3/4 tsp Smoked Paprika; 3/4 tsp 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; 2-3 cloves 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

If you’ve been searching for a dish that feels like a warm Italian hug, I can’t wait for you to try this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe. It’s rich, comforting, and packed with flavors that somehow manage to be both fancy and comforting at once. Whether you’re cooking for a special dinner or just craving something a little indulgent after a long day, this recipe will hit the spot every time.

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Why You’ll Love This Recipe

Quick and Easy: You can have this on the table in about 30 minutes—even on busy weeknights.
Flavor-Packed: The smoky paprika and bright sun-dried tomatoes create a sauce you’ll want to drizzle over everything.
Comfort Food Upgrade: Gnocchi and salmon might sound fancy, but together they make the ultimate cozy dinner that even picky eaters go crazy for.

The image shows a close-up of a black pan filled with creamy orange sauce mixed with soft, ridged gnocchi. Four large pieces of darkly seasoned and crispy salmon fillets lie on top, each with a charred crust and sprinkled with small green basil leaves. The sauce has green spinach leaves and red bits, possibly sun-dried tomatoes, scattered throughout. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this recipe plays a part in building layers of flavor—from the smoky spices on the salmon to the creamy tang in the sauce. When you shop, look for fresh salmon fillets and good-quality sun-dried tomatoes packed in oil for the best results.

Salmon Fillets: Bringing the salmon close to room temp before cooking helps it cook evenly without drying out.
Smoked Paprika, Dried Oregano, Garlic Powder: These spices give the salmon its distinctive savory kick—you don’t want to skip them!
Olive Oil and Unsalted Butter: Using both creates a beautiful sear and adds richness to the dish.
Garlic and Chilli Flakes: I love the little heat and aroma these add to the sauce.
Tomato Puree: This adds a deep, concentrated tomato flavor that works perfectly with the cream cheese.
Chicken Stock: Use low sodium if you’re watching salt, and it’ll still bring the perfect base for your sauce.
Cream Cheese: At room temp, it blends smoothly into the sauce, adding creaminess and tang.
Sun-Dried Tomatoes: Thinly sliced so you get juicy bursts of intense flavor in every bite.
Parmesan Cheese: Freshly grated to melt seamlessly, providing that irresistible umami punch.
Fresh Basil and Baby Spinach: Add brightness and freshness that balance the richness.
Fresh Gnocchi: Fresh is best if you can find it—it cooks quickly and has a wonderful pillowy texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe up depending on the season or what I’ve got in my fridge. Feel free to customize it to your taste or dietary needs—trust me, it’s pretty flexible.

Vegetarian Version: Swap the salmon for sautéed mushrooms or roasted butternut squash—still dreamy and just as satisfying.
Extra Creamy Sauce: Adding a splash of heavy cream along with cream cheese makes the sauce silky—perfect for a date night.
Heat Lovers: Up the chilli flakes or add a dash of cayenne for a spicy kick I know some friends adore.
Gluten-Free: Use gluten-free gnocchi to keep this dish safe for those with sensitivities without losing flavor.

How to Make Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

Step 1: Season the Salmon for Maximum Flavor

First things first: mix your smoked paprika, oregano, garlic powder, salt, black pepper, and cayenne pepper together in a small bowl. Then, evenly sprinkle this spice blend over both sides of your salmon fillets. When I first tried this seasoning mix, I was amazed at how it transformed simple salmon into something so bold and aromatic. The lightly blackened edges you’ll get during cooking are pure magic.

Step 2: Sear the Salmon to Perfectly Crispy Perfection

Heat half a tablespoon of olive oil in a large non-stick pan over medium-high heat. Place your salmon fillets skinless side down and cook for about 3 minutes until you get a nice light char—this adds texture and locks in flavor. Flip them carefully and fry for another 2 minutes. Now lower the heat slightly and add the tablespoon of butter, basting the salmon with the melted butter for 1 more minute. It gives the fish a beautifully rich finish. Remember, thickness matters here—don’t overcook! The salmon will carry on cooking in the residual heat once off the pan.

Step 3: Build the Sun-Dried Tomato Cream Sauce

Remove the salmon and keep it warm on a plate. Lower your heat to low-medium and add the finely diced garlic and chilli flakes to the pan. Fry gently until the garlic just starts to color—watch it closely so it doesn’t burn; burnt garlic ruins everything, trust me. Stir in the tomato puree and cook for about a minute to deepen the flavor. Then pour in the chicken stock and whisk in the room-temperature cream cheese until smooth and velvety. This is the point where the sauce starts to come together into that luscious texture you’re aiming for.

Step 4: Stir in Sun-Dried Tomatoes, Parmesan, and Greens

Add the parmesan, sun-dried tomatoes, and finely chopped fresh basil, stirring everything in nicely. Don’t forget to add the resting juices from the salmon pan—that little bit of extra flavor hit is a game-changer I learned from personal experience! Finally, toss in the baby spinach leaves and let them wilt gently for 1-2 minutes while you prepare the gnocchi.

Step 5: Cook Gnocchi and Combine It All

Bring a large pot of salted water to a boil and add the fresh gnocchi. Cook for just 1 minute—they cook fast, so watch carefully to avoid mushiness. Use a slotted spoon to transfer the gnocchi directly into the sauce pan with your creamy tomato mixture. Give it a good stir as the sauce thickens, and the gnocchi finishes cooking in the pan. If the sauce feels too thick, a splash of the reserved gnocchi water works wonders to loosen it up without losing flavor. Taste and adjust seasoning if needed, then serve the salmon atop or alongside the gnocchi and sauce. This is where the magic happens!

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Pro Tips for Making Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

Room Temperature Salmon: I learned the hard way that cooking salmon right from the fridge causes uneven cooking; letting it warm up about 15 minutes helps it cook perfectly through.
Gnocchi Watch: Fresh gnocchi cooks super fast, so don’t overcook it or it becomes mushy—1 minute is all you need!
Basting the Salmon: Adding butter toward the end and spooning it over the fillets locks in moisture and adds flavor—this simple trick makes restaurant-worthy salmon at home.
Avoiding Burnt Garlic: Garlic cooks quickly and can burn if your pan is too hot—lower the heat and keep stirring as soon as you add it.

How to Serve Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

This dish has two main layers on a white plate with a thin brown rim, placed on a white marbled surface. The bottom layer is a creamy orange sauce filled with soft gnocchi pieces that are small, rounded, and covered in the sauce, mixed with some wilted dark green spinach leaves. The top layer is a long, rectangular piece of golden brown grilled fish with a textured, slightly charred crust. A few fresh green basil leaves are scattered on top and around the dish. A silver fork rests on the right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this dish with more fresh basil and a generous sprinkle of freshly grated parmesan. Sometimes I drizzle a little good-quality extra virgin olive oil on top—it makes it look glossy and adds a wonderful fruity note. A crack of black pepper right before serving ties everything together beautifully.

Side Dishes

This dish is pretty hearty on its own, but I like to keep it balanced with a crisp green salad or some roasted asparagus on the side. Garlic bread or a warm focaccia is also fantastic if you’re feeding a crowd and want to soak up every drop of that sun-dried tomato cream sauce.

Creative Ways to Present

For a special occasion, I’ve plated the gnocchi smothered in sauce, then artfully placed the salmon fillet on top with a twist of lemon and a small basil bouquet. It’s simple but elegant, and always impresses. A rustic wooden board works great for serving, too, especially if you’re hosting a casual dinner with friends.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which might be rare around here!), store the salmon and gnocchi sauce separately if you can. The sauce keeps really well in an airtight container in the fridge for up to 2 days without losing its luscious texture.

Freezing

I’ve frozen the sauce successfully before—just cool it completely and freeze in a sealed container. Thaw overnight in the fridge and gently reheat on the stove with a splash of stock or water to bring it back to life. Salmon freezes okay but can get slightly dry, so I prefer to freeze the components separately if possible.

Reheating

When reheating, use low heat on the stove to avoid curdling the sauce. Stir frequently and add a little water or stock if it gets too thick. If you have leftovers of salmon, warm it gently to keep it moist and fresh-tasting.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can! Just make sure you thaw the salmon fully and bring it to room temperature before seasoning and cooking. This helps ensure even cooking and avoids a dry texture.
What’s the best way to cook gnocchi?

Fresh gnocchi cooks very quickly—usually about 1 minute in boiling water until they float. Use a slotted spoon to transfer them directly into your sauce pan to finish cooking and absorb flavor.
Can I make the sauce dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based butter or oil instead. Keep in mind the sauce will be slightly different in richness, but still delicious!
How spicy is this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe?

The recipe has a gentle warmth from the chilli flakes and cayenne pepper, but it’s not overly spicy. You can easily adjust the heat by increasing or decreasing those ingredients based on your preference.

Final Thoughts

This Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe has become one of those dishes I’m always excited to cook again. It’s rich without being heavy, fancy enough to impress, and surprisingly straightforward. I hope you love it as much as my family does—it’s one of those meals that brings everyone to the table with smiles. Give it a try, and I promise you’ll be reaching for seconds!