Salmon Gnocchi Bake

Quick-cooking salmon and hearty gnocchi come together in this creamy dish that’s ready for the oven in just minutes. I love this dish – it’s full of flavor but it’s deceptively easy to make. Just grab some salmon fillets and a package of gnocchi, and you’ll be halfway there!

I’m always tinkering in the kitchen, and I struck gold with this easy recipe. I combined tender salmon fillets with Tuscan flavors like spinach, pesto, and sundried tomatoes. The result is a 1-dish meal that’s hearty, saucy, and delicious! 

The best part about this dish is that it cooks quickly. Gnocchi cooks so fast and you boil it first while you get all the other ingredients ready. Then, assemble the dish and pop it in a hot oven and in about 15 minutes, dinner is ready!

There’s a gremolata topping with this dish. Gremolata is a bright, fresh Italian condiment made from finely chopped parsley, lemon zest, garlic, and in this case, pine nuts. You add it just before serving for a punch of flavor, but you can totally skip it if you’re not feeling cheffy.

Ingredients

Salmon Gnocchi Bake:

• Salmon fillets – About 16 ounces.
• Gnocchi
• Vegetable broth – Hot.
• Cream cheese
• Basil pesto
• Lemon zest
• Baby spinach – Wilted.
• Sundried tomatoes -Chopped.

Gremolata Topping:

• Parsley – Chopped.
• Pine nuts – Toasted and chopped
• Lemon zest
• Lemon juice
• Garlic – Finely minced.
• Red pepper flakes

How To Make Salmon Gnocchi Bake with Gremolata

1. Preheat your oven to 400°F (200°C) to prepare for baking.
2. Cook the gnocchi according to the package instructions, then drain, cool under cold running water to stop the cooking, and set aside.
3. Whisk together the hot vegetable broth, cream cheese, basil pesto, and lemon zest in a mixing bowl until smooth to create a creamy sauce.
4. Toss the cooked gnocchi, wilted baby spinach, and chopped sundried tomatoes in the sauce, making sure everything is evenly coated.
5. Transfer the gnocchi mixture to a casserole dish, spreading it out evenly.
6. Place the salmon fillets on top of the gnocchi mixture in the casserole dish.
7. Season the salmon fillets with salt and pepper to taste.
8. Bake in the preheated oven for 15-20 minutes, or until the salmon reaches an internal temperature of 125°F and is just cooked through.
9. Prepare the gremolata while the salmon is baking. In a small bowl, combine the chopped parsley, toasted pine nuts, lemon zest, lemon juice, minced garlic, and red pepper flakes. Mix well.
10. Remove the salmon gnocchi bake from the oven and let it rest for a couple of minutes before serving.
11. Top with the gremolata right before serving for a burst of fresh, zesty flavor.

Step-By-Step Process

Chef Jenn’s Tips

• Toast the pine nuts lightly to enhance their nutty flavor for the gremolata.
• Keep an eye on the gnocchi while cooking to ensure it stays tender, not mushy.
• Adding the gremolata just before serving preserves its fresh, vibrant flavor.
• You can prep this dish ahead of time and just bake before serving.

Recommended

Make It a Meal

This Salmon Gnocchi Bake is quite satisfying on its own, but it pairs beautifully with a light side salad or roasted vegetables. A simple green salad with lemon vinaigrette or some roasted asparagus with a sprinkle of parmesan is perfect for adding a fresh touch to your meal. If you’re looking to make it extra special, serve it with garlic bread on the side to scoop up any extra sauce. The creamy, pesto-infused sauce is just too good to let any of it go to waste!

Storage

Leftovers of this Salmon Gnocchi Bake are a breeze to store. Let the bake cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through. If you want to freeze it, store it in a freezer-safe container for up to 2 months. When reheating from frozen, thaw it overnight in the fridge and warm it in the oven for the best texture.