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!
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
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.
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Recipe and Photography Margaret Pahos for @CreateCookShare
