Healthy Smoked Salmon Gnocchi

There was this rainy Tuesday evening when I needed something comforting but not heavy, and a random package of smoked salmon in my fridge sparked this entire dish. I had friends coming over who were trying to eat better, and I was nervous about making something "healthy" actually taste indulgent. The first time I served it, my friend Sarah actually asked if I was sure this wasn't a thousand-calorie restaurant pasta. That's when I knew this recipe was a keeper—it satisfies that creamy pasta craving while still letting you feel good afterward.

Last summer, my neighbor came over while I was making this and the smell of garlic and lemon had her practically begging for a taste. We ended up eating it on my back porch with a crisp white wine, and she made me write the recipe down on a napkin right there. Now she makes it for her family every Sunday, and her kids actually request the "green pasta with the pink fish." It's funny how the simplest meals often become the ones people remember most.

Ingredients

• 500 g whole wheat or potato gnocchi: The pillowy texture soaks up the creamy sauce beautifully, and whole wheat adds fiber without sacrificing comfort
• 1 tablespoon olive oil: A light base for sautéing the aromatics without adding heaviness
• 2 cloves garlic, minced: Freshly minced releases more oils than pre-minced, giving your sauce that aromatic foundation
• 1 small shallot, finely chopped: Shallots bring a subtle sweetness that pairs perfectly with smoked salmon
• 100 g baby spinach, roughly chopped: Wilts down beautifully and adds nutrition without overpowering the delicate flavors
• 100 ml low-fat crème fraîche or Greek yogurt: Creates that silky creamy texture while keeping things lighter
• Zest and juice of 1 lemon: Brightens everything and cuts through the richness
• 2 tablespoons fresh dill, chopped: Fresh dill is non-negotiable here—it's the flavor bridge that ties everything together
• Salt and freshly ground black pepper, to taste: Enhance all the other flavors without overshadowing the salmon
• 150 g smoked salmon, sliced into strips: The star of the show—quality matters here, so buy the best you can find
• 2 tablespoons fresh chives, finely chopped: Adds a mild onion finish and beautiful green color
• Extra lemon wedges: Let everyone add their own extra brightness at the table

Instructions

Boil the gnocchi:

Bring a large pot of salted water to a rolling boil, then add the gnocchi and cook until they float to the surface like little pillows. Drain them gently and set aside, resisting the urge to rinse them—that starch helps the sauce cling later.

Sauté the aromatics:

Heat olive oil in your largest nonstick skillet over medium heat, then add the garlic and shallot. Cook for just 1-2 minutes until fragrant and translucent, watching carefully so they don't brown and turn bitter.

Wilt the spinach:

Toss in the chopped spinach and stir constantly for about 1 minute until just wilted but still vibrant green. Overcooking will make it slimy, and nobody wants that in their pasta.

Build the sauce:

Reduce the heat to low, then stir in the crème fraîche, lemon zest, and lemon juice. Season with salt, pepper, and half the dill, letting everything meld together into a silky, fragrant sauce.

Combine everything:

Add the cooked gnocchi to the skillet and toss gently to coat every piece in that luscious sauce. Let it warm through for 1-2 minutes, but don't let it boil or the dairy might separate.

Add the salmon:

Remove the skillet from heat completely before folding in the smoked salmon strips. The residual heat will gently warm the salmon without overcooking it or making it tough and rubbery.

Finish and serve:

Divide among warm plates, then sprinkle with the remaining fresh dill and those bright green chives. Pass extra lemon wedges at the table so everyone can customize their brightness.

Save

This recipe became my go-to for dinner parties because it looks impressive but I can have everything ready before guests arrive. The first time I made it for my in-laws, my father-in-law actually went back for thirds, which is basically the highest compliment possible in his book. Now whenever we visit, they ask if I'm bringing "that salmon pasta" again.

Make It Your Own

Sometimes I swap in arugula for spinach when I want that peppery bite that cuts through the creamy sauce even more. I've also used kale in a pinch, but you'll want to remove those tough stems first and give it an extra minute to wilt down completely. The beauty of this recipe is how adaptable it is while still maintaining that luxurious feel.

Wine Pairing Magic

A crisp Sauvignon Blanc is my absolute favorite match here—the citrus notes echo the lemon in the sauce while the acidity balances the richness. Pinot Grigio works beautifully too, especially if you're serving this on a warm evening and want something refreshingly light. Just avoid heavily oaked wines that will overpower the delicate smoked salmon flavor.

Make-Ahead Secrets

You can prep all your ingredients hours in advance—mince the garlic, chop the herbs, slice the salmon, and even cook the gnocchi ahead of time (just toss it with a little olive oil to prevent sticking). When you're ready to eat, the actual cooking comes together in about five minutes flat. I've even made the sauce base in the afternoon and just gently reheated it before adding the final ingredients.

• Keep the salmon wrapped tightly in the fridge and slice it right before serving for the freshest flavor
• If making ahead, undercook the gnocchi by about 30 seconds since it will finish cooking when you toss it in the sauce
• Never refrigerate the completed dish—the texture changes completely and the salmon loses its silky quality

Save

This is the kind of meal that makes healthy eating feel like a treat rather than a compromise. Every time I make it, I'm reminded that the best recipes are the ones that bring people together around the table, lingering long after the plates are empty.

Recipe Questions & Answers

→ What type of gnocchi works best?

Whole wheat or traditional potato gnocchi can be used, depending on your preference. Whole wheat adds extra fiber and a heartier texture.

→ Can I replace the crème fraîche?

Yes, low-fat Greek yogurt or plant-based yogurt can substitute crème fraîche for a lighter or dairy-free option.

→ How do I avoid overcooking smoked salmon?

Fold smoked salmon into the warm gnocchi off the heat to let residual warmth gently heat the fish without cooking it further.

→ Are there any good vegetable swaps?

Arugula or kale can replace spinach for a different flavor and slightly varied texture.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the smoky salmon and fresh lemon notes beautifully.