Creamy Salmon and Gnocchi

Pat the salmon dry with a paper towel, then season both sides with salt and pepper.

Cook the salmon. In a large skillet over medium heat, add a tablespoon of olive oil. When the oil is hot, place the salmon in the pan and cook for 3–4 minutes per side, just until the fillets are cooked through and flake easily. No need to wipe the pan; reserve any drippings.

Once the salmon is cooked, transfer it to a plate and flake into large pieces.

In a medium saucepan, boil the gnocchi according to the packaging instructions.

Build the garlic base. In the same skillet used to cook the salmon, melt 2 tablespoons of butter over medium heat. Once the butter has fully melted, add 3 minced garlic cloves and sauté just until fragrant, about a minute.

Deglaze the pan. Pour in ¼ cup of white wine to deglaze the skillet, scraping up the browned bits as it simmers. Dry white wines such as Sauvignon Blanc, Pinot Grigio, or Chardonnay work best here. If you prefer not to use wine, chicken broth is a perfect substitute.

Add ½ cup chicken broth and 3/4 cup heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer so it can thicken and pick up all the flavor from the pan.

Season the sauce. Stir in ½ tablespoon Dijon mustard, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes (if using), and ½ teaspoon salt.

Finish the sauce. Stir in 1/2 cup of mozzarella cheese and ¾ cup of Parmesan, mixing until the sauce becomes smooth and creamy.

Fold in one packed cup of spinach leaves until wilted, then add 2 tablespoons of freshly chopped dill.

Lastly, fold in salmon, gently stirring until everything is combined.

Finish the dish with a sprinkling of freshly chopped parsley or dill.

Enjoy!

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