Description
This Tuscan-style Salmon and Gnocchi recipe offers a delightful fusion of flavors with perfectly pan-fried salmon fillets seasoned with smoked paprika, oregano, and garlic powder. Served alongside pillowy gnocchi in a creamy tomato and sun-dried tomato sauce enriched with cream cheese, Parmesan, and fresh basil, this dish balances richness with fresh spinach for a comforting yet elegant meal perfect for any occasion.
Ingredients
Scale
Salmon
- 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
Sauce and Gnocchi
- 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
Instructions
- Season the Salmon: In a small pot or bowl, mix the smoked paprika, dried oregano, garlic powder, salt, black pepper, and cayenne pepper. Evenly sprinkle this seasoning over both sides of the salmon fillets to infuse them with robust flavor.
- Pan-Fry the Salmon: Heat 1/2 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the salmon fillets and fry for 3 minutes until the bottom is lightly charred and crisp. Carefully flip the fillets and cook for another 2 minutes. Add 1 tablespoon of unsalted butter, and baste the salmon for 1 more minute until it’s nearly cooked through and lightly charred on both sides. Adjust the heat as needed to avoid burning.
- Rest the Salmon: Remove the salmon from the pan and set aside on a plate. Lower the heat to medium-low to prepare the sauce without burning.
- Cook Garlic and Chili Flakes: Add the finely diced garlic and chili flakes to the pan and fry gently until the garlic starts to color, being careful not to burn it. This releases rich aromatics to build the sauce base.
- Add Tomato Puree: Stir in 1 tablespoon of tomato puree and fry for 1 minute to deepen the sauce flavor.
- Create the Creamy Sauce: Pour in 240ml (1 cup) of chicken stock, then whisk in 120g (4oz) of room temperature cream cheese until fully blended and smooth. Stir in the grated Parmesan, thinly sliced sun-dried tomatoes, and fresh basil. Include any resting juices from the salmon to enhance the flavor, then add the baby spinach. Stir for 1-2 minutes until the spinach begins to wilt.
- Cook the Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add 500g (1lb) of fresh gnocchi and cook for 1 minute until they float to the surface, indicating doneness.
- Combine Gnocchi and Sauce: Using a slotted spoon, transfer the gnocchi directly into the pan with the sauce. Stir well to coat the gnocchi evenly. Let the sauce thicken and the gnocchi finish cooking, adding a splash of reserved cooking water if necessary to adjust consistency.
- Finish and Serve: Taste and adjust seasoning if needed. For extra warmth, you can gently place the salmon back into the pan for a minute to reheat. Serve the creamy gnocchi topped with the perfectly pan-fried salmon and enjoy your delicious Tuscan-style meal.
Notes
- Bring the salmon close to room temperature before cooking to ensure even cooking and better texture.
- Be careful not to burn the garlic and tomato puree while making the sauce to maintain smooth flavor.
- If fresh gnocchi is unavailable, frozen gnocchi can be used but cooking times may vary slightly.
- Adjust seasoning with salt and pepper at the end to taste.
- The dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 563 kcal
- Sugar: 14.16 g
- Sodium: 1212 mg
- Fat: 28.83 g
- Saturated Fat: 14.201 g
- Unsaturated Fat: 10.985 g
- Trans Fat: 0.202 g
- Carbohydrates: 42.69 g
- Fiber: 5.9 g
- Protein: 36.79 g
- Cholesterol: 115 mg
