Ingredients
- 1 pound potato gnocchi
- 4 ounces smoked salmon, sliced into pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt or light cream cheese
- 1/4 cup milk or reserved pasta water
- Zest and juice of 1/2 lemon
- 1/4 teaspoon black pepper
- Salt, to taste
- 1 cup fresh spinach or arugula
- 2 tablespoons chopped fresh dill or parsley
- Grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Once they float, cook for 1 additional minute, then drain, reserving a little pasta water.
- In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Reduce heat to low and stir in the Greek yogurt or light cream cheese with milk or reserved pasta water to create a smooth sauce.
- Add lemon zest, lemon juice, black pepper, and a pinch of salt. Stir until well combined.
- Gently fold in the cooked gnocchi and smoked salmon, tossing carefully to coat.
- Add spinach or arugula and allow it to wilt slightly from the heat.
- Finish with fresh dill or parsley and serve immediately, topped with grated Parmesan if desired.
Notes
- Add peas, asparagus, or zucchini for extra vegetables and color.
- Stir in a spoonful of cream for added richness if desired.
- Add capers for a briny contrast.
- For a dairy-free version, use plant-based yogurt and omit Parmesan.
- Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of milk or water.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg