These Creamy Tomato Salmon Gnocchi are the perfect quick dinner you can have on the table in less than 30 minutes. The sauce is made with tomato puree and soft goat cheese for a slightly different flavor than your classic tomato pasta. The salmon is roasted with lots of herbs, flaked, and added to the sauce. These pillowy gnocchi are easy to make, simple, and delicious!
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Why This Recipe Works
Lots of flavor and minimal ingredients - What everyone wants from a meal, right? You don't need anything special for this dish but it still packs a ton of flavor! All you need is gnocchi, salmon, goat, cheese, tomato sauce, and a few pantry staples. Flaky roasted salmon and pillowy gnocchi are the perfect match! It's super simple dish but definitely restaurant worthy.
Quick and easy - This dinner comes together in less than 30 minutes which makes it perfect for busy weeknights or any day you want your dinner on the table quickly. It's also easy to double or triple so it's the perfect meal to make when hosting.
Different flavor - The sauce is made with soft goat cheese which isn't often seen in creamy dishes. It gives it a slightly different flavor and its thick texture makes the sauce extra creamy. I go with goat cheese because I avoid cow milk whenever I can but also because I just prefer the flavor over heavy cream. If you haven't tried goat cheese in a pasta sauce, I highly recommend it!
Ingredients
- Gnocchi - Use your favorite potato gnocchi here. I recommend the refrigerated kind because they tend to have less additives but shelf-stable gnocchi work just as well. Use gluten-free gnocchi if needed.
- Salmon - You can use any salmon you prefer. I used boneless skin-on sockeye salmon but Atlantic salmon also works great. Sockeye salmon tends to cook quicker but it very much depends on the size of your fillet. You can use skinless salmon if you prefer. I usually like to add the skin into the dish too for added healthy fasts if it's not too thick.
- Cooking oil - The salmon is roasted with a little bit of avocado oil to prevent it from sticking. You can use any cooking oil you prefer.
- Goat cheese - Soft goat cheese makes the sauce extra creamy. I often stay away from cow dairy so I use goat cheese in my pasta sauces just like I did in this Creamy Tomato Shrimp Pasta which inspired this gnocchi dish. Soft goat cheese melts when warmed up and creates beautiful sauce!
- Tomato sauce -
- Red onion and garlic - Onion and garlic adds lots of flavor to the sauce. You can use yellow onion or shallots if you don't have red onion. Onion and garlic powder can also be used in a pinch but fresh is better here.
- Seasonings - The salmon is roasted with a mix of herbs. I used Italian seasoning here but you can use Greek Seasoning or your favorite mix of herbs. If you don't have any a mix of oregano, thyme, rosemary, or parsley also works great.
- Pecorino - The recipe calls for pecorino cheese but you can also use parmesan cheese or skip it altogether. I usually use pecorino because it has a stronger flavor and it's often made with goat or sheep milk instead of cow milk.
Variations and Substitutions
- Shrimp or different fish - You can make this dish with shrimp or a different type of fish like swordfish or mahi mahi. The cooking time will vary. You can also use canned salmon as a more budget-friendly option.
- Tomato paste - If you don't have tomato sauce or pureed tomatoes, you can use tomato paste instead. Keep in mind that tomato pasta is much more concentrated so 1-2 tablespoons will be enough.
- Heavy cream - If you don't like goat cheese or don't have it, you can make the sauce with heavy cream instead. You may need to add less cooking water to the sauce since heavy cream is runnier than soft goat cheese.
- Dairy-free - You can use vegan heavy cream and vegan parmesan cheese to make the sauce if you want to keep the dish dairy-free.
Step-by-Step Instructions
- Preheat your oven to 400F (200C) and prepare a baking sheet lined with parchment paper. Heat a large pot of salted water on the stove for the gnocchi.
Roasted Salmon
- Wash and dry the salmon.
- Brush the salmon on all sides with cooking oil and season evenly with sea salt, black pepper, and Italian herbs.
- Transfer the salmon to your prepared baking sheet and roast in the oven for 10-15 minutes. The cooking time will depend on the size and thickness of your fillets. Wild sockeye salmon cooks quicker than most other varieties.
- While the salmon cooks, prepare the sauce.
Creamy Tomato Gnocchi
- Heat a large pan over medium-high heat.
- Add cooking oil and chopped red onion. Cook for 2-3 minutes stirring often.
- Add minced garlic and cook for another minute.
- Lower the heat to medium-low and add tomato sauce and goat cheese or heavy cream.
- Allow the cheese to melt and everything to mix together.
- Stir in pecorino or parmesan cheese.
- Simmer the sauce gently for 1-2 minutes just to keep it warm, it shouldn’t boil.
- While you cook the onion and the sauce, boil your gnocchi according to the package instructions. They should only take 2-4 minutes.
- Reserve 1 cup of the cooking water and drain.
- Add the gnocchi to the sauce and gently toss together.
- Add cooking water as needed.
- Flake the salmon and add it to the sauce, leaving a few pieces aside as garnish for serving.
- Serve topped with the extra salmon, a wedge of lemon, and extra pecorino. Enjoy!
Serving Suggestions
You can serve the gnocchi on their own for lunch or dinner or with a side salad. If you're adding a side salad, I recommend something really simple like this Cucumber Radish Salad with Fresh Herbs.
I also like sprinkling the gnocchi with extra pecorino or parmesan cheese. Add some freshly ground black pepper, flaky sea salt, or fresh lemon zest. I recommend serving it with a wedge of lemon or you can add a squeeze of lemon before you plate the gnocchi.
Storing
Store any leftovers in an airtight container in the fridge for 1-2 days. The gnocchi could be stored for 3 days but since the recipe has fish in it, I don't recommend storing it for longer than 2 days. I don't recommend freezing the gnocchi, they do not defrost well.
Reheating - Reheat the gnocchi in a small saucepan or a skillet on the stove over medium heat with splash or water or more tomato sauce to prevent the gnocchi from sticking. Simmer gently until thoroughly warmed through.
FAQs
Gnocchi turn mushy when you overcook them, just like pasta. Gnocchi usually only need 2-4 minutes to cook. Most will float to the top when they're ready.
Yes! Canned salmon tends to have a drier texture than salmon you cook yourself but it's a great budget-friendly option I often opt for when I don't have fresh or frozen salmon on hand. You don't need to cook canned salmon.
Yes, just like when you're cooking pasta, you'll want to generously salt your cooking water for gnocchi.
You can defrost salmon in a large bowl of cold water. It will take 15-30 minutes depending on the size of the salmon. Make sure the salmon is completely submerged in the water, I always defrost the salmon in water before I take it out of the package. Do NOT try to defrost your salmon in warm water and never let it just sit on your counter at room temperature to defrost for safety reasons.
More Gnocchi Recipes
Are you looking for more gnocchi recipes? Try the three below! The sheet pan gnocchi is my personal favorite! They're different because you roast them instead of boiling them which makes them extra crispy on the outside! Head over to Pasta Recipes to see all the latest ones.
Print📖 Recipe
Creamy Salmon Gnocchi
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2-4 1x
- Category: Pasta
- Method: Oven
- Cuisine: American
Description
These Creamy Tomato Salmon Gnocchi are the perfect quick dinner that can be on the table in less than 30 minutes. They're easy to make, simple, and delicious!
Ingredients
Roasted Salmon
- 300-400g raw salmon (boneless with skin on or off based on preference)
- 1 tbsp avocado oil or other cooking oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp Italian seasoning or mixed herbs
Creamy Tomato Gnocchi
- 1 tbsp avocado oil or other cooking oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- ¾ cup tomato sauce
- 100g soft goat cheese (or heavy cream)
- ¼ cup grated pecorino cheese or parmesan cheese (plus more for serving)
- 350g potato gnocchi
- Lemon wedges for serving (optional)
Instructions
- Preheat your oven to 400F (200C) and prepare a baking sheet lined with parchment paper. Heat a large pot of salted water on the stove for the gnocchi.
Roasted Salmon
- Wash and dry the salmon.
- Brush the salmon on all sides with cooking oil and season evenly with sea salt, black pepper, and Italian herbs.
- Transfer the salmon to your prepared baking sheet and roast in the oven for 10-15 minutes. The cooking time will depend on the size and thickness of your fillets. Wild sockeye salmon cooks quicker than most other varieties. While it cooks, prepare the sauce.
Creamy Tomato Gnocchi
- Heat a large pan over medium-high heat.
- Add cooking oil and chopped red onion. Cook for 2-3 minutes stirring often. Add minced garlic and cook for another minute.
- Lower the heat to medium-low and add tomato sauce and goat cheese or heavy cream.
- Allow the cheese to melt and everything to mix together.
- Stir in pecorino or parmesan cheese. Simmer the sauce gently for 1-2 minutes just to keep it warm, it shouldn’t boil.
- While you cook the onion and the sauce, boil your gnocchi according to the package instructions. They should only take 2-4 minutes. Reserve 1 cup of the cooking water and drain.
- Add the gnocchi to the sauce and gently toss together. Add cooking water as needed.
- Flake the salmon and add it to the sauce, leaving a few pieces aside as garnish for serving.
- Serve topped with the extra salmon, a wedge of lemon, and extra pecorino. Enjoy!
Notes
Mise en place - This dish comes together really quickly so it’s important to have all ingredients ready before starting. You can cook the sauce and the gnocchi while the salmon roasts in the oven. If you cut the salmon into bite-sized pieces you can cook it in as little as 6 minutes!
Storing - Store any leftovers in an airtight container in the fridge for 1-2 days.
Reheating - Reheat the gnocchi on the stove with a splash of water until warmed through.
Gloria
I love the combination of salmon and pasta. We love gnocchi. This is an easy meal that is easily made on weeknights. Delicious.
Ashley
I love that the sauce is a combo of goat cheese and tomato. The goat cheese adds the perfect amount of creaminess without being too heavy. Great recipe!
Bernice
This is the kind of family dinner my family loves to devour. It's comforting, delicious and nutritious!
Kathryn
Loved everything about this gnocchi! The salmon and tomatoes paired so well together and was so creamy!
Erin
I love that you used Pecorino Romano! That's my favorite cheese ever. And oh my. Love the idea of salmon + gnocch! I'll have to try this.
Carrie Robinson
This is such a unique idea for a pasta dish! :) I would have never thought to pair salmon with a red sauce. I will have to try this dinner idea soon.
Tammy
This is a winning combo! I love the idea of gnocchi with seafood. Perfect amount of creaminess too...such a comforting dish and perfect for the season too!
Dennis
WOW! What a delicious combination of flavors. My family devoured the gnocchi and asked when I would be making it again.
Loreto and Nicoletta
We have never had gnocchi with a creamy salmon sauce. There is a pasta dish though. Very curious about this dish. Love the texture of soft billowy goodness, paired with a creamy roasted salmon sauce sounds like a win win! Thanks for sharing! ❤️ 😍
Moop Brown
I really love gnocchi but have never thought to make it with salmon however it looks really tasty here and like a dish everyone will enjoy. Thank you for sharing.