Crispy Skillet Gnocchi with Salmon and Peas
This skillet gnocchi with salmon takes advantage of one of my favorite kitchen hacks: cooking packaged gnocchi without boiling it first. It saves so much time, and the resulting pillowy soft dumplings with crispy edges are a revelation. For this recipe, I combined the gnocchi with salmon, peas, and loads of fresh herbs for a delightful one-pan Spring dinner.
What you’ll love about this salmon gnocchi recipe:
- One Pan Recipe: From pan to plate in under 30 minutes, this dish is your new go-to for impressing guests or treating yourself.
- No Boiling Required: Save time by cooking the gnocchi right in your skillet. There’s no need to wait for a big pot of water to boil!
- Fresh and Flavorful: Every bite is a burst of fresh herbs and zesty lemon. Use whatever herbs you happen to have on hand.
Effortless Elegance: One-Pan Gnocchi with Salmon in Under 30 Minutes
Have you ever found yourself staring into the fridge after a long day, wishing for something exciting and new yet easy to whip up? That’s the genesis of this Salmon and Gnocchi recipe! Drawing inspiration from my windowsill garden’s bounty and those stunning salmon cuts at the local market, this meal feels indulgent but is incredibly simple to prepare.
Picturing the elegance of a high-end restaurant dish but craving the comfort of a home-cooked meal, I realized the potential of combining the robust flavors of salmon with the fun texture of skillet gnocchi. I can’t get my fill of peas in the first few weeks of Spring, so I grabbed some of those too. A touch of white wine, a dash of Dijon, and a sprinkle of fresh herbs later, some serious magic happened.
Key Ingredients and Substitutions
Salmon. Look for a fresh, medium filet that weights about ¾ pound. Wild-caught Alaskan salmon is ideal for its rich flavor and sustainability. If you’re opting for a farmed variety, try one from the Faroe Islands.
Packaged Gnocchi. These tender dumplings made from potato flour are a fun alternative to pasta. Look it in flat, shrink-wrapped packages the in the pasta or Italian-import aisle.
Peas. Frozen peas are a time-saving way to add a pop of sweetness and color.
Fresh Herbs. I LOVE combining salmon and peas with mint and dill, but you can use any combination of herbs that you love. Basil, tarragon, or parsley are all great options. Fresh is best for that garden-to-table taste.
White Wine. This gives that sauce a pop of fruity acidity. Choose a dry variety you’d enjoy drinking. If you don’t drink or cook with wine, you can swap it out for chicken broth.
Pro Tips
- Crisp Skin Trick: For skin-on salmon, start skin-side up in a hot pan and don’t move it until the fish releases from the pan easily! Then give it a flip and cook until the skin crisps and the salmon is cooked through. You’ll get restaurant-quality crispiness.
- Herb Hack: Roll your herbs in a damp paper towel before storing in the fridge. They’ll stay fresh and vibrant longer, ready for spontaneous meal creation. You can also place them in a small jar of water, like a little bouquet. I love repurposing glass yogurt jars for this!
- Extra Indulgence: For an extra luxurious twist, stir in 3-4 tablespoons of cream in the final step. This will give you a rich, alfredo-like sauce.
Commonly asked questions
How to store Leftovers
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat them gently in a pan over low heat. You may need to add a splash of water or cream to keep it moist.
I really don’t need to boil the gnocchi?
Nope! All you need is a hot pan and a little patience. They’ll plump right up and get soft and delicious inside with crisp, golden edges.
Is gnocchi Gluten-Free?
Gnocchi is primarily made with potato flour, but the standard recipe is NOT gluten free. That said, several brands offer delicious gluten-free varieties that are relatively easy to find. If you don’t see them in the pasta aisle, see if your store has a dedicated gluten-free section.
Can I use fresh peas instead of frozen?
Yes, but you’ll need to cook them a little longer so they get tender. Add them to the pan 2-3 minutes for you add the salmon back in.
Can I use a Different Vegetable?
This recipe is also great with chopped spring asparagus or sautéed spinach.
- How to Air Fry Salmon
- Frozen Salmon in Air Fryer
- Sriracha Salmon Salad
- Jerk Salmon Rice Bowls
- Two-Minute Salmon Teriyaki
Skillet Gnocchi with Salmon and Peas
Ingredients
- 2 tablespoons olive oil
- 1 medium salmon filet about 3/4 pound
- 1 pound gnocchi
- 2 cups frozen peas
- 1 tablespoon Dijon mustard
- ¼ cup grated Parmesan cheese
- salt and pepper
- ½ cup chopped fresh herbs mint, dill, scallion
- ½ cup white wine
- lemon juice to finish
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi; cook 5-8 minutes until golden and plump, stirring halfway through. Remove and set aside.
- In the same skillet, add the remaining oil. Season salmon generously with salt and pepper. Cook over medium-high heat, about 6 minutes per side or until done as preferred. Use your spatula to gently break the salmon into large flakes..
- Reduce heat to medium. Stir in the peas, mustard, and white wine. Add back the cooked gnocchi and some Parmesan cheese. Season to taste with salt and pepper.
- Mix in the fresh herbs and finish with a squeeze of lemon juice.
- Plate immediately and serve with additional Parmesan and black pepper.
