Salmon Gnocchi Bake

Tender salmon fillets and pillowy gnocchi come together in this creamy, flavorful bake that’s surprisingly simple to make. With just a few ingredients and minimal prep, this dish goes from stovetop to oven in no time, delivering a satisfying, hearty meal that’s perfect for any occasion.

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This Salmon Gnocchi Bake is one of those recipes that feels fancy but is so easy to whip up. Combining the delicate flavor of salmon with the richness of cream cheese and pesto, plus a hit of Tuscan flair from spinach and sundried tomatoes, this dish is an instant favorite. And to top it off, a bright gremolata adds the perfect punch of freshness. Dinner never looked—or tasted—so good!

Ingredients

• Salmon fillets – About 16 ounces, cut into 4 portions. Use skinless, boneless fillets for the easiest prep. Pat them dry before cooking for the best texture. Fresh salmon has the best flavor, but thawed frozen works—pat it very dry.
• Gnocchi – Shelf-stable or refrigerated gnocchi both work. Don’t pre-boil it—it cooks right in the bake, absorbing the flavors. Frozen gnocchi works too; no need to thaw.
• Vegetable broth – Heating the broth first helps it blend smoothly with the cream cheese. I use low-sodium broth so I can control the salt level.
• Cream cheese – Softened. Must be room temperature or it won’t melt smoothly into the sauce. Don’t microwave it soft—it’ll get too warm and watery.
• Basil pesto – Store-bought or homemade both work. Homemade has brighter flavor, but good-quality jarred pesto saves time.
• Lemon zest – Zest before juicing; it’s easier. Use a microplane and avoid the bitter white pith.
• Baby spinach – Wilt it first and squeeze out excess moisture, or it’ll make the bake watery. Fresh baby spinach only—don’t use frozen.
• Sundried tomatoes – Use oil-packed sundried tomatoes, not dry-packed. Oil-packed are softer and more flavorful.
• Salt and pepper – Season to taste.

Gremolata Topping

• Parsley – Fresh parsley only. Flat-leaf parsley has the best flavor. Dried parsley won’t work in a fresh gremolata.
• Pine nuts – Toast them in a dry pan for 2-3 minutes, watching closely—they burn fast. Don’t skip toasting; it brings out their buttery flavor.
• Lemon zest – Fresh lemon zest brightens the gremolata. Zest before juicing.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Red pepper flakes – Crushed red pepper flakes. Adjust to taste—add more for extra heat.

How to Make Salmon Gnocchi Bake with Gremolata

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat your oven to 400°F (200°C). Boil the gnocchi according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

Whisk the hot vegetable broth, cream cheese, and basil pesto in a bowl until smooth.

Toss the cooked gnocchi, wilted spinach, and chopped sundried tomatoes in the sauce, ensuring everything is coated evenly. Spread the gnocchi mixture in an even layer in a casserole dish. Place the salmon fillets on top.

Sprinkle the salmon with salt and pepper to taste. Bake for 15–20 minutes, or until the salmon reaches an internal temperature of 125°F and is just cooked through.

While the bake is in the oven, mix together parsley, toasted pine nuts, lemon zest, lemon juice, garlic, and red pepper flakes in a small bowl.

Let the bake rest for a few minutes after removing it from the oven. Top with gremolata just before serving for an extra burst of flavor.

Chef Jenn’s Tips

• Lightly toast the pine nuts for the gremolata to bring out their natural nuttiness.
• Avoid overcooking the gnocchi—it should be tender but not mushy.
• The gremolata is best added just before serving to keep its fresh, zesty flavor intact.
• This dish can be prepped ahead and baked fresh when ready to serve.

Make It a Meal

Pair this creamy bake with a crisp green salad or roasted veggies to round out your meal. A simple lemon vinaigrette or roasted asparagus with Parmesan complements the rich flavors beautifully. Garlic bread is a great addition for soaking up the luscious sauce—because you won’t want to leave any behind!

Storage

To store leftovers, allow the bake to cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months. When reheating from frozen, let it thaw overnight in the fridge and warm it in the oven for the best texture.