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Salmon gnocchi served
Creamy and delicious gnocchi with salmon

Creamy Salmon Gnocchi with White Wine Sauce

Author: Flavelo
Recipes Main Courses
Gnocchi, the Italian potato dumpling, is the perfect vehicle for thick, creamy sauces. In this recipe, the rich flavor of salmon is highlighted by white wine and cream. The secret lies in the quality of the potatoes and the ricing process: aim for a light, non-rubbery texture that almost melts in your mouth alongside the fish.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 800 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Potato ricer (essential)
  • Large pot
  • Wide skillet
  • Knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Fish (Salmon)

Instructions

1 ✓

Boil unpeeled potatoes in salted water until tender. Peel while hot and pass through a ricer, then spread out to cool completely.

Tip: Excess water evaporates from hot potatoes. Ricing cold potatoes makes them gummy. Dry potatoes absorb less flour, making lighter gnocchi.
2 ✓

Add flour, salt, and egg yolk to the cooled potatoes. Knead quickly just until combined.

Tip: Do not over-knead! Stop as soon as it comes together, otherwise the gluten will make it tough.
3 ✓

Roll into finger-thick ropes and cut into 1-inch pieces. Roll them over a fork to create ridges.

Tip: Ridges aren't just for looks: they hold the sauce.
4 ✓

Make the sauce: Sauté chopped garlic in olive oil (don't brown!), then add cubed salmon. Cook for 2-3 minutes.

Tip: Salmon cooks fast, don't dry it out.
5 ✓

Deglaze with white wine, cook off alcohol (1-2 mins), then add cream. Simmer to thicken. Season with S&P.

Tip: The wine's acidity cuts through the richness of the cream.
6 ✓

Boil gnocchi in salted water. When they float, transfer immediately to the cream sauce.

Tip: Add a splash of pasta water to the sauce; the starch makes it creamy.
7 ✓

Toss gently, sprinkle with parsley and Parmesan, and serve.

Tip: Best served fresh!

Recipe FAQ

Why is the gnocchi rubbery?
It absorbed too much flour or you over-kneaded it. Gnocchi dough should be handled just enough to bring it together.
Can I use frozen gnocchi?
Yes, it saves a lot of time, but homemade is always softer and tastier.

Ingredients

  • 1 lb Russet Potatoes (starchy)
  • 1 1/4 cups All-Purpose Flour (plus more for dusting)
  • 1 large Egg Yolk
  • 1 pinch Salt
  • 7 oz Fresh Salmon Fillet
  • 2/3 cup Heavy Cream
  • 1/4 cup Dry White Wine
  • 2 cloves Garlic
  • 1 tbsp Fresh Parsley
  • 2 tbsp Olive Oil
  • 1 pinch Freshly Ground Black Pepper
  • 1/4 cup Parmesan Cheese (for serving)