Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

If you’re in the mood for something rich, comforting, and fresh all at the same time, then you’ve hit the jackpot with this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe. I absolutely love how this dish comes together—the silky cream sauce dotted with tangy sun-dried tomatoes perfectly complements the tender gnocchi and succulent salmon. Trust me, once you try it, you’ll find it’s one of those meals that’s both impressive and totally doable on a weeknight.

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Ingredients You’ll Need

Each ingredient in this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe plays a star role, but the magic really happens when they come together—especially those expertly seasoned salmon fillets and that creamy sauce with a touch of smoky paprika. When you shop, fresh salmon and good-quality sun-dried tomatoes make a noticeable difference.

• Salmon Fillets: Bringing them close to room temp before cooking helps achieve a perfect sear without overcooking inside.
• Smoked Paprika & Dried Oregano: These spices inject warmth and subtle earthiness that lift the flavor.
• Garlic Powder & Fresh Garlic: Layering garlic in two forms builds that rich, savory base.
• Sun-Dried Tomatoes: Thinly sliced for perfect distribution and tangy bursts in the sauce.
• Cream Cheese: At room temperature so it incorporates smoothly, making the sauce silky and luscious.
• Chicken Stock: You can swap for vegetable stock for a lighter twist or to keep it pescatarian.
• Parmesan Cheese: Freshly grated is best—adds a salty, nutty punch to the creamy sauce.
• Fresh Basil: Adds brightness and that fresh, herbal pop at the end.
• Baby Spinach: Because a little green never hurt anyone, and it wilts down perfectly in just minutes.
• Fresh Gnocchi: Using fresh instead of frozen keeps the texture pillowy and tender without drying out.
• Olive Oil & Butter: A combo that helps get a nicely seared salmon with a buttery finish and a flavorful sauce base.

Variations

I like to keep this recipe versatile depending on what’s in the fridge or my mood. Feel free to swap out ingredients or add your own favorite twists—you’ll find it’s pretty forgiving and still turns out luscious either way.

• Using Different Fish: I once replaced salmon with cod and it worked well for a milder flavor, though salmon gives the richest result.
• Make it Vegetarian: Simply omit the salmon and use vegetable stock, tossing in extra mushrooms or roasted veggies to bulk it up.
• Spice it Up: If you love heat, add a bit more chili flakes or a splash of hot sauce into the cream sauce for a fiery kick.
• Cheese Swap: Try swapping cream cheese for mascarpone for an even creamier texture.

How to Make Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

Step 1: Season the Salmon for Maximum Flavor

Start by mixing smoked paprika, dried oregano, garlic powder, salt, black pepper, and a pinch of cayenne. I always love how the smoked paprika gives a lovely warmth without overpowering the salmon. Sprinkle this seasoning evenly on both sides of your salmon fillets. Don’t rush this step—season well to let those flavors soak in while you prep other parts.

Step 2: Sear the Salmon to Crispy Perfection

Heat olive oil in a large non-stick pan over medium-high. Place the salmon skinless side down and cook for about 3 minutes or until you see a nice golden crust forming. Carefully flip and cook for 2 more minutes. Now add butter—this is where I discovered that basting with the melted butter for about a minute keeps the salmon wonderfully moist and flavorful. Be sure not to overcrowd the heat; adjust the temperature if anything is browning too quickly. Once done, set the salmon aside to rest gently.

Step 3: Build the Sun-Dried Tomato Cream Sauce

Lower your pan’s heat to medium-low. Add the diced garlic and chili flakes, cooking just until you smell the garlic beginning to color—this only takes seconds and you’ll want to avoid burning that delicate garlic. Stir in tomato puree and fry for another minute to deepen the flavors. Pour in the chicken stock and whisk in the room-temp cream cheese until perfectly smooth. Next, add Parmesan, the sliced sun-dried tomatoes, and fresh basil. Don’t forget to stir in any salmon resting juices left on your plate—they amp up the sauce’s depth beautifully.

Step 4: Add Spinach and Cook Gnocchi Straight into the Sauce

Throw in the spinach and let it wilt slightly in the sauce for 1-2 minutes. Meanwhile, bring a large pot of salted water to boiling and cook the fresh gnocchi just for a minute—fresh gnocchi cooks fast. Use a slotted spoon to transfer gnocchi straight from the water into the simmering sauce. Give everything a good stir and finish cooking the gnocchi in the sauce until it thickens nicely. If the sauce gets too thick, a splash of gnocchi cooking water helps it loosen right up.

Step 5: Final Assembly and Serve

Check the seasoning, adding salt or pepper if needed. You can nestle the salmon back on top and warm through for a minute if it’s cooled. I love how the salmon’s slightly charred edges contrast with the creamy, tangy sauce and pillowy gnocchi. Serve immediately and watch your friends or family dive in.

How to Serve Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe

Garnishes

I love finishing this dish with a sprinkle of extra fresh basil and an extra grating of Parmesan. Sometimes I add a few toasted pine nuts for crunch, or a squeeze of fresh lemon juice to brighten everything up—especially when serving guests.

Side Dishes

This recipe stands well alone, but I often serve it alongside a crisp arugula salad with a lemon vinaigrette or some roasted asparagus. Garlic bread or crusty sourdough are also great for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I arrange the gnocchi and sauce on warm plates, place the salmon fillet on top, and garnish with microgreens or edible flowers for that wow factor. It’s such a beautiful presentation and always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and try to eat them within 2 days. The sauce tends to thicken quite a bit overnight, so I add a splash of milk or stock when reheating to bring back the creaminess.

Freezing

I wouldn’t recommend freezing this dish with the gnocchi as it can change texture drastically, but the salmon and sun-dried tomato cream sauce freezes well if kept separate. Just thaw in the fridge and gently reheat to avoid overcooking the fish.

Reheating

Reheat leftovers on low heat in a skillet, stirring gently and adding a little stock or cream to loosen the sauce. I find microwave reheating tends to dry out the salmon, so stovetop is best to keep it moist and flavorful.

FAQs

Final Thoughts

I’m so glad you stuck with me through this Salmon and Gnocchi in Sun-Dried Tomato Cream Sauce Recipe because it really is a gem. I’ve made this for casual dinners and special occasions alike, and it never fails to impress. It’s that perfect balance of flavors and textures that feels indulgent yet never too heavy. Give it a try—you’ll enjoy every bite, and I promise it’ll become a go-to favorite in your kitchen like it did in mine.

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