If you’re looking for a cozy, satisfying dinner that feels special without being complicated, this baked salmon gnocchi is exactly what you need. Tender salmon fillets roast gently on a bed of pillowy gnocchi, creamy pesto sauce, and vibrant broccoli — all in one dish. It’s the kind of meal that looks impressive but comes together with minimal fuss.
The combination of flaky salmon, soft gnocchi, and lemony cream sauce creates a comforting balance of richness and freshness. Perfect for a weeknight dinner, yet elegant enough to serve guests.
Why You’ll Love This Recipe
- All-in-one baked dinner with minimal cleanup
- Creamy, fresh, and full of bright flavor
- Packed with protein and greens
- Ready in under 40 minutes
- Perfect for busy weeknights or casual entertaining
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 large head broccoli, separated into florets
- 300g reduced-fat cream cheese, softened
- 3 tbsp pesto
- 400g fresh gnocchi
- Juice of 1 lemon, freshly squeezed
- 4 small organic salmon fillets, skinless or skin-on
Let’s Get Started
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Preheat your oven to 200°C (400°F). Lightly grease a large baking dish to prevent sticking and ensure even cooking.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely sliced onion and cook for 4–5 minutes until soft and lightly golden. This builds the base flavor of the dish.
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Add the broccoli florets to the pan and cook for another 3–4 minutes, stirring occasionally. The broccoli should turn bright green but remain slightly crisp, as it will continue cooking in the oven.
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In a mixing bowl, combine the reduced-fat cream cheese, pesto, lemon juice, and the remaining tablespoon of olive oil. Stir until smooth and creamy. If the mixture feels too thick, add 1–2 tablespoons of warm water to loosen it slightly.
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Add the fresh gnocchi directly to the baking dish. Spoon the creamy pesto mixture over the gnocchi and toss gently to coat evenly.
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Stir in the sautéed onion and broccoli, distributing everything evenly in the dish.
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Nestle the salmon fillets on top of the gnocchi mixture. Lightly season the salmon with salt and freshly ground black pepper.
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Bake uncovered for 18–22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The gnocchi should be tender and the sauce bubbling gently around the edges.
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Remove from the oven and let it rest for 5 minutes before serving. This helps the sauce settle and thicken slightly.
Servings and Pairing
This recipe serves 4 generously. It pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of crusty bread to soak up the creamy sauce.
For a lighter option, serve smaller portions alongside roasted asparagus or a tomato salad.
Variations
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Add Spinach: Stir in a handful of fresh spinach before baking for extra greens.
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Use Smoked Salmon: Flake smoked salmon over the top during the last 5 minutes of baking for a deeper flavor.
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Make It Richer: Swap reduced-fat cream cheese for full-fat for an extra creamy finish.
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Add Heat: Sprinkle in a pinch of chili flakes for a gentle kick.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (350°F) or in the microwave until warmed through.
Freezing is not recommended, as the cream-based sauce may separate once thawed.
FAQs
Can I use frozen gnocchi?
Yes. There’s no need to thaw it first — just add a few extra minutes to the baking time.
Do I need to cook the gnocchi beforehand?
No. Fresh gnocchi cooks directly in the oven as it bakes in the sauce.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before baking for best texture.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 63°C (145°F).
Final Thoughts
This baked salmon gnocchi is comfort food with a fresh twist. Creamy, lemony, and packed with wholesome ingredients, it’s the kind of meal that feels both nourishing and indulgent at the same time. Once you try it, it’s bound to become a regular on your dinner rotation.
Print
Baked Salmon Gnocchi
- Total Time: 37 minutes
- Yield: 4 servings
Description
This baked salmon gnocchi combines flaky roasted salmon, tender gnocchi, and broccoli in a creamy pesto-lemon sauce. It’s a simple one-dish dinner that’s satisfying, fresh, and perfect for busy evenings.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 large head broccoli, separated into florets
- 300g reduced-fat cream cheese
- 3 tbsp pesto
- 400g fresh gnocchi
- Juice of 1 lemon
- 4 small organic salmon fillets
Instructions
- Preheat oven to 200°C (400°F).
- Sauté onion in 1 tbsp olive oil until softened.
- Add broccoli and cook until slightly tender.
- Mix cream cheese, pesto, lemon juice, and remaining olive oil until smooth.
- Toss gnocchi with sauce in baking dish.
- Stir in onion and broccoli.
- Place salmon on top and season.
- Bake 18–22 minutes until salmon reaches 63°C (145°F).
- Rest 5 minutes before serving.
Notes
- Cut broccoli into small, even florets for quicker cooking.
- If sauce thickens too much, stir in a splash of warm water before baking.
- Check salmon at 18 minutes to avoid overcooking.
- For golden tops, broil for 2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Cuisine: Mediterranean-inspired
