top of page

Gnocchi and Salmon Bake, gluten-free

This Gnocchi and Salmon Bake is the best kind of comfort food because it's healthy, tasty, creamy, and gluten-free. Imagine soft tender pillows of gnocchi, succulent flaky salmon, and semi-sundried tomatoes enveloped in a full-flavoured creamy sauce. It's quick, easy, and cooked in 20 minutes. Come make this delicious dish with me!


Gnocchi and Salmon Bake, gluten-free
Gnocchi and Salmon Bake, gluten-free

Why you need to make this Gnocchi and Salmon Bake?
  • Simple ingredients are used, most of which you probably have at home already.

  • Minimal prep is required and it is cooked in 20 minutes.

  • It's a great option for a weeknight meal as it's quick and easy.

  • You can make it DAIRY-FREE by using the recommended alternatives.

  • Tastes like something you would order in a restaurant at a fraction of the price.

  • Leftovers make for a great lunch the following day.

  • It combines all food groups and is a nutritious meal.


Watch How to Make It


More Gnocchi or Salmon Recipes




Gnocchi and Salmon Bake, gluten-free
Gnocchi and Salmon Bake, gluten-free

Gnocchi and Salmon Bake

Prep 15 minutes

Cook 20 minutes


INGREDIENTS


Gnocchi and Salmon:

450g salmon fillets, skin removed

500g shelf-stable gnocchi (gluten-free)

200g broccolini, chopped into thirds

100g baby spinach

100g (½ cup) semi-sundried tomato strips

2 tablespoons extra virgin olive oil

Zest 1 large lemon

1 bunch (¼ cup) chives, chopped

Generous seasoning of salt and pepper


White sauce:

200ml dry white wine

200ml fresh cream (OR coconut milk/soy milk/almond milk for dairy-free)

200ml vegetable stock

40g (3 tablespoons) corn flour /starch

120g (1 cup) grated parmesan cheese (or dairy-free equivalent)

Generous seasoning of salt and pepper


INSTRUCTIONS


1. Preheat oven to 190°C fan forced / 210°C conventional oven / 415°F and arrange a baking dish 30x20cm or circular 30cm in diameter.


2. Bring a pot of water to a boil. Place into it the broccolini and cook for 2 minutes. Remove and refresh with cold water.


3. In the same pot of boiling water add the gnocchi. As they start to rise to the surface, scoop them out and set them aside.


4. In the same pot of boiling water add the fillets of salmon. Cook until the salmon is opaque (approximately 1 minute) and remove. Once slightly cooled, flake into chunky pieces.


5. Brush the baking dish with olive oil and add the gnocchi, salmon, and broccolini. Next top it with the semi sundried tomatoes, baby spinach, lemon zest, and season with sea salt and pepper. Gently toss to combine.


6. In a saucepan add the white wine, vegetable stock, cream (or dairy-free milk), corn flour, and season well. Gently combine with a whisk until the cornflour has dissolved. Place onto the stovetop and bring to boil whilst continuously stirring and making sure you get into the corners of the saucepan. Stir until the sauce begins to thicken and gently bubble, then remove from heat and stir through the parmesan cheese.


7. Pour over the salmon and gnocchi and very gently combine.


8. Bake for 20 minutes or until bubbling and golden. Scatter chives over the top and serve.

Have you tried this recipe?

Share it with me at @createcookshare on


Gnocchi and Salmon Bake, gluten-free
Gnocchi and Salmon Bake, gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
me straight hair.jpg

Meet Margaret