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Creamy Salmon Gnocchi Bake Recipe

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★★★★★

4.4 from 68 reviews

This Creamy Salmon Gnocchi Bake is a comforting and flavorful one-dish meal combining tender potato gnocchi, fresh asparagus, and flaky salmon fillets in a luscious, creamy dill and Parmesan sauce. Perfectly baked to create a bubbly, golden top, this recipe balances rich creaminess with fresh herbs and vegetables for an elegant yet easy-to-make dinner.

Ingredients

Scale

Main Ingredients

  • 1 pound potato gnocchi
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 (6-ounce) salmon fillets, skin removed

Sauce Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the assembled dish.
  2. Cook Gnocchi: 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 them well and set aside.
  3. Blanch Asparagus: 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, then drain well and set aside.
  4. Make Roux and Sauce: In a large oven-safe skillet or saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Add Liquids: Gradually whisk in the chicken broth until smooth, then whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly.
  6. Finish Sauce: Remove from heat. Stir in the chopped spinach, 2 tablespoons of the chopped dill, grated Parmesan cheese, salt, and black pepper to taste.
  7. Combine Ingredients: Add the cooked gnocchi and blanched asparagus to the sauce, tossing gently to coat everything evenly.
  8. Prepare for Baking: Pour the gnocchi and vegetable mixture into a 9×13 inch baking dish.
  9. Prepare Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
  10. Add Salmon and Bake: Nest the salmon fillets on top of the gnocchi mixture in the baking dish. Bake in the preheated oven for 15-20 minutes, until the salmon flakes easily with a fork, the sauce is bubbly, and the gnocchi is lightly golden. This timing prevents the salmon from overcooking and drying out.
  11. Rest and Garnish: Remove the dish from the oven and let it rest for a few minutes. Garnish generously with the remaining fresh dill before serving.

Notes

  • The key to juicy salmon in this bake is to precook the gnocchi and vegetables before adding the salmon for the final baking stretch to avoid overcooking.
  • Using low sodium chicken broth helps control the saltiness of the dish.
  • Fresh dill enhances the flavor but can be substituted with fresh parsley if unavailable.
  • For a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.

Keywords: salmon gnocchi bake, creamy salmon gnocchi, baked salmon recipe, gnocchi casserole, creamy seafood bake

Find it online: https://cheframi.com/creamy-salmon-gnocchi-bake-recipe/