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Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free

Salmon with Gnocchi in a Creamy Tomato Sauce is ideal for those hectic evenings when you still want to put a delicious and healthy dinner on the table. This dish combines juicy salmon fillets and soft gnocchi, coated in a luxurious, creamy tomato sauce infused with parmesan cheese. It's simple to make, delicious, gluten-free and perfect for those seeking a fast dinner option or wanting to enhance their weekday meals. This recipe is sure to become a staple in your kitchen, allowing you to savor a gourmet meal at home in 30 minutes!

Why you'll LOVE this Recipe

Quick and Easy: With a total cooking time of just 30 minutes, it's perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.

Nutritious Ingredients: Packed with healthy ingredients like salmon, asparagus, and herbs, this recipe not only tastes great but also provides essential nutrients, making it a wholesome choice for dinner.

Versatile: This dish can be easily adapted to suit personal tastes or dietary preferences. You can swap the salmon for other proteins or add extra vegetables for more color and nutrition.

Impressive Presentation: The vibrant colors of the dish make it visually appealing, making it a fantastic option for entertaining guests or special occasions.

Comfort Food: Gnocchi and creamy sauces are classic comfort foods that provide a warm, satisfying feeling, making this recipe perfect for cozy dinners.

Simple Techniques: The cooking methods used are straightforward and accessible, making it a great recipe for both novice and experienced cooks.

Watch How to Make It

Helpful Tips

Ingredient Prep: Ensure all ingredients are prepped before you start cooking. This saves time and keeps the cooking process smooth.

Buying and Cooking Salmon Perfectly: Fresh salmon should smell like the ocean and look plump with a lovely vibrant colour. For perfectly cooked salmon, aim for a crispy skin and tender, moist flesh.

Gnocchi Cooking Tips: Gnocchi cooks quickly; watch it closely and remove it from the boiling water as soon as it floats to the surface for a perfect texture.

Adjusting the Sauce: If the creamy sauce becomes too thick, don’t hesitate to add a splash of water to achieve your desired consistency.

Experiment with Flavors: Feel free to experiment with the sauce by adding your favorite spices or vegetables, such as spinach or sun-dried tomatoes, to customize it to your taste.

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Gnocchi and Salmon Bake

Crispy Gnocchi Tray Bake

Salmon with Gnocchi in a Creamy Tomato Sauce

Serves: 4

Prep time: 10 minutes

Cook time: 25 minutes

INGREDIENTS

For the Gnocchi:

500g dried gluten-free gnocchi (I used San Remo plain gf gnocchi)

1 tablespoon butter

1 x 400g can of crushed tomatoes

½ teaspoon paprika

½ teaspoon garlic powder

2 teaspoons Italian herb mix

2 tablespoons parmesan cheese

270ml fresh cream or coconut milk

½ cup parsley leaves

Sea salt and pepper, to taste

For the Salmon:

4 x 120g salmon fillets

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon black pepper

1 teaspoon Italian herb mix

1 teaspoon sea salt

1 tablespoon olive oil

For the Asparagus:

1 bunch asparagus (approx. 8 spears)

1 teaspoon extra virgin olive oil

Sea salt and pepper, to taste

For Garnish Options:

Parmesan cheese

Parsley or basil leaves

Dried chili flakes

INSTRUCTIONS

Cook the Gnocchi: While the asparagus and salmon are cooking on one burner, bring a large pot of salted water to a boil on another. Once boiling, add the gnocchi and cook according to the package instructions. After cooking, drain the gnocchi and set aside.
Prepare the Asparagus: Snap the woody ends off the asparagus spears with your hands or use a knife to trim them. Cut each spear into three pieces. Heat the extra virgin olive oil in a large, deep pan over high heat. Add the asparagus and sear for 2-3 minutes, tossing occasionally, until slightly charred and tender. Season with sea salt and pepper. Remove and set aside.
Prepare the Salmon: Heat more olive oil in the same pan over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down and sear for about 4 minutes per side, or until cooked to your liking. Season the salmon fillets directly in the pan with paprika, garlic powder, black pepper, Italian herb mix, and sea salt. Remove the salmon from the pan and set aside.
Prepare the Creamy Tomato Sauce: Using the same pan that the salmon was cooked in, melt the butter. Add the crushed tomatoes and cook, stirring, for about 2 minutes to reduce slightly. Stir in the salt, pepper, paprika, garlic powder, and Italian herb mix. Pour in the coconut cream (or fresh cream) and bring the sauce to a gentle simmer. Add the parmesan cheese, stir allowing it to melt, and then add the cooked gnocchi and parsley leaves. Toss to coat the gnocchi.
Assemble the Dish: Divide the creamy gnocchi between four plates. Top each serving with the asparagus spears, and a salmon fillet. Garnish with additional parmesan cheese, a sprinkle of chopped parsley or basil, and a pinch of dried chili flakes if desired.