Introduction

This Creamy Salmon Gnocchi Bake is a comforting and elegant dish that combines tender gnocchi, fresh asparagus, and flaky salmon in a rich, creamy sauce. It’s perfect for a weeknight dinner or a special occasion, offering a delightful mix of flavors and textures.

A close-up view of a creamy baked dish in a white bowl on a white marbled surface, featuring a fork lifting a piece of salmon with a crispy, golden-brown top layer revealing tender pink flesh inside. The dish has bright green asparagus spears and small round golden-baked potato pieces, all covered in rich, smooth, pale yellow sauce with bits of herbs. Fresh green dill sprigs are scattered on top, adding a fresh touch to the creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound potato gnocchi
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 (6-ounce) salmon fillets, skin removed
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (low sodium)
1 cup heavy cream
1/2 cup fresh spinach, roughly chopped
1/4 cup grated Parmesan cheese
1/4 cup fresh dill, chopped, plus more for garnish
Salt to taste
Black pepper to taste

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes until they float to the top. Drain well and set aside.
Step 3: In the same boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath or rinse with cold water to stop cooking. Drain well and set aside.
Step 4: In a large oven-safe skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 5: Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
Step 6: Gradually whisk in the chicken broth until smooth, then whisk in the heavy cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly.
Step 7: Remove from heat. Stir in the chopped spinach, 2 tablespoons of the chopped dill, Parmesan cheese, salt, and pepper.
Step 8: Add the cooked gnocchi and asparagus to the sauce and toss gently to coat. Pour the mixture into a 9×13 inch baking dish.
Step 9: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Step 10: Nest the salmon fillets on top of the gnocchi mixture in the baking dish.
Step 11: Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The sauce should be bubbly and the gnocchi lightly golden on top.
Step 12: Remove from oven and let rest for a few minutes. Garnish generously with the remaining fresh dill before serving.

Tips & Variations

To keep the salmon juicy, bake the gnocchi and sauce first, then add the salmon for the final 15-20 minutes to avoid overcooking.
Substitute asparagus with broccolini or green beans for a different vegetable twist.
For a vegetarian version, omit the salmon and add sautéed mushrooms or artichokes instead.
Use fresh gnocchi if available for a softer texture, or frozen gnocchi for convenience.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350 degrees F until warmed through to maintain the creamy texture and prevent the salmon from drying out.

How to Serve

The dish is a creamy baked salmon casserole in a round white bowl placed on a white marbled surface. The top layer shows golden-brown baked cheese bubbles scattered evenly, with bright green asparagus spears laying across the dish. Underneath the cheese, soft yellow potato pieces sit in a smooth, creamy white sauce mixed with dark green spinach leaves. A fork lifts a portion, revealing a pink, flaky salmon piece with a crispy orange-brown top crust, coated in the creamy sauce. Fresh green dill sprigs are garnished lightly on top, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat dry before seasoning and baking to ensure even cooking.

What can I substitute for chicken broth in the sauce?

You can use vegetable broth as a vegetarian alternative or even water with a bit of added seasoning if needed, though chicken broth adds more depth of flavor.