Ingredients
- Potato Gnocchi (500g package)
- Smoked Salmon (150g, thinly sliced and roughly chopped)
- Light Cream Cheese (100g, low-fat)
- Fresh Spinach (100g, washed)
- Shallot (1 medium, finely chopped)
- Vegetable Broth (120ml, low sodium)
- Olive Oil (1 tablespoon)
- Fresh Dill (2 tablespoons, chopped)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package directions (usually 2-3 minutes until they float to the surface). Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the gnocchi and set aside.
- Step 2: While the gnocchi cooks, heat the olive oil in a large skillet or pan over medium heat. Add the chopped shallot and sauté for 3-4 minutes until softened and translucent, ensuring not to brown them.
- Step 3: Pour the vegetable broth into the skillet, bringing it to a light simmer. Reduce the heat to low, then whisk in the light cream cheese until the sauce is completely smooth and creamy. If the sauce is too thick, gradually add small amounts of the reserved gnocchi water until the desired consistency is achieved.
- Step 4: Add the fresh spinach to the sauce, stirring constantly until the leaves wilt down completely (about 1-2 minutes). Gently fold in the chopped smoked salmon and the cooked gnocchi, heating them through for 1 minute—do not boil the sauce after adding the salmon.
- Step 5: Remove the skillet from the heat. Stir in the fresh dill, taste, and season with black pepper (salt is usually not needed due to the smoked salmon). Serve immediately in warmed bowls.
Notes
- Store leftovers immediately in an airtight container for up to two days, knowing the gnocchi will absorb most of the creamy sauce upon cooling.
- Gently reheat leftovers on the stovetop over low heat, adding 1-2 tablespoons of extra vegetable broth or milk to refresh the creamy consistency and prevent the salmon from drying out.
- For a bright finish, grate a small amount of lemon zest or sprinkle a teaspoon of drained capers over individual servings right before presentation to cut through the richness of the cream cheese.
- The key to a silky, non-gloopy sauce is the reserved starchy gnocchi water; use it sparingly in Step 3 to gradually adjust the cream cheese sauce until it perfectly coats the back of a spoon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 330g)
- Calories: 345
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 3g