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.

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.
• Gnocchi
• Vegetable broth – Hot.
• Cream cheese
• Basil pesto
• Lemon zest
• Baby spinach – Wilted.
• Sundried tomatoes -Chopped.
• Salt and pepper – To taste.

Gremolata Topping

• Parsley – Chopped.
• Pine nuts – Toasted and chopped
• Lemon zest
• Lemon juice
• Garlic – Finely minced.
• Red pepper flakes

How to Make Salmon Gnocchi Bake with Gremolata

1. Heat your oven to 400°F (200°C).
2. Boil the gnocchi according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
3. Whisk the hot vegetable broth, cream cheese, and basil pesto in a bowl until smooth.
4. Toss the cooked gnocchi, wilted spinach, and chopped sundried tomatoes in the sauce, ensuring everything is coated evenly.
5. Spread the gnocchi mixture in an even layer in a casserole dish. Place the salmon fillets on top.
6. 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.
7. 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.
8. 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.

Step-By-Step Process

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.

Recommended

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.