Why are my gnocchi mushy?

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.

Can I use canned salmon?

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.

Do you add salt when boiling gnocchi?

Yes, just like when you're cooking pasta, you'll want to generously salt your cooking water for gnocchi.

How do I defrost salmon quickly?

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.

Creamy Tomato Salmon Gnocchi

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

Units Scale

Roasted Salmon

300-400g raw salmon (boneless with skin on or off based on preference)
1 tbsp avocado oil or other cooking oil
1/2 tsp sea salt
1/2 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
3/4 cup tomato sauce
100g soft goat cheese (or heavy cream)
1/4 cup grated pecorino cheese or parmesan cheese (plus more for serving)
350g potato gnocchi
Lemon wedges for serving (optional)

Cook Mode Prevent your screen from going dark

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!

Equipment

Baking sheet

Buy Now →

stainless steel pan

Buy Now →

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.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!