I love this recipe because it delivers maximum flavor in minimal time. The gnocchi cooks in just minutes, and the sauce comes together effortlessly in one pan. The creamy lemon sauce is light but rich enough to coat the gnocchi beautifully, while the snap peas add freshness and crunch. It’s the perfect balance of creamy, tangy, and savory — a true crowd-pleaser that’s ready in just 15 minutes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by cooking the gnocchi in a large saucepan of boiling water for about 5 minutes, or until the gnocchi float to the surface. Then, I add the sugar snap peas to the same pot and cook for another minute until they turn bright green and tender-crisp. I drain everything well and set it aside.
Next, I return the pan to the heat and pour in the cream and lemon juice. I bring the mixture to a gentle boil and cook it for about 2 minutes, until it thickens slightly. Once the sauce has the perfect creamy consistency, I remove it from the heat and add the cooked gnocchi, sugar snap peas, and flaked salmon. I toss everything together gently so the salmon stays in nice chunks and the gnocchi are well coated with the sauce. I season to taste with salt and pepper.
To serve, I divide the gnocchi mixture between bowls and sprinkle over the lemon zest. It’s simple, vibrant, and full of creamy citrus flavor that pairs beautifully with the smoky salmon.
Servings and Timing
This recipe serves 4 people and takes only 15 minutes from start to finish — 5 minutes of prep and 10 minutes of cooking. It’s a fantastic quick dinner that feels special without any hassle.
Variations
I sometimes swap the hot smoked salmon for grilled or pan-seared salmon fillets. If I want to make it vegetarian, I use sautéed mushrooms or asparagus instead of salmon. For extra richness, I stir a spoonful of cream cheese into the sauce. A handful of baby spinach also works beautifully, wilting gently in the hot sauce. To make it even zestier, I add a pinch of chili flakes or a few capers for a bright, tangy kick.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the gnocchi gently in a pan over low heat with a splash of cream or milk to loosen the sauce. I avoid microwaving it for too long, as it can make the gnocchi rubbery. This dish is best enjoyed fresh, but it still tastes great reheated the next day.
FAQs
Can I use fresh gnocchi instead of packaged?
Yes, fresh gnocchi works perfectly — it cooks even faster, in just a few minutes.
What can I use instead of salmon?
I sometimes use cooked chicken, prawns, or even tofu for a different protein.
Can I make this dairy-free?
Yes, I use a dairy-free cream alternative or coconut cream for a rich texture.
How do I stop the sauce from curdling?
I make sure to heat the cream gently and avoid boiling it too hard after adding the lemon juice.
Can I add more vegetables?
Absolutely — peas, asparagus, or spinach make great additions.
Can I use frozen gnocchi?
Yes, I just cook it from frozen according to the packet instructions.
How do I make it more flavorful?
I add a sprinkle of grated parmesan or a dash of garlic to enhance the sauce.
What type of salmon works best?
Hot smoked salmon adds a lovely depth of flavor, but cold smoked or leftover baked salmon also work well.
Can I use lime instead of lemon?
Yes, lime juice gives a slightly different but still bright and zesty flavor.
Can I make the sauce thicker?
I let it simmer a bit longer or stir in a tablespoon of grated parmesan for extra richness.
Conclusion
This 15-Minute Salmon Gnocchi is the perfect example of how quick dinners can still feel indulgent and delicious. I love how the creamy lemon sauce, smoky salmon, and crisp snap peas come together in perfect harmony. It’s fast, flavorful, and fuss-free — the kind of meal I turn to when I want something impressive in minutes.
A creamy and vibrant salmon gnocchi dish made in just 15 minutes. With tender potato gnocchi, crisp sugar snap peas, and hot smoked salmon in a zesty lemon cream sauce, this quick meal is fresh, elegant, and effortless.
Total Time:15 minutes
Yield:4 servings
Ingredients
500 g Potato gnocchi
300 g Sugar snap peas, halved lengthways
3/4 cup (185 ml) Thickened cream
1 Lemon, zested and juiced
185 g Hot smoked salmon fillets, skin removed and flaked
Salt and pepper, to taste
Instructions
Cook the gnocchi in a large saucepan of boiling water for 5 minutes, or until they float to the surface.
Add the sugar snap peas and cook for 1 minute until bright green and tender-crisp. Drain and set aside.
Return the pan to medium heat, add the cream and lemon juice, and bring to a gentle boil for 2 minutes until slightly thickened.
Remove from the heat and stir in the cooked gnocchi, sugar snap peas, and flaked salmon.
Toss gently until coated in the sauce, keeping the salmon in large flakes.
Season with salt and pepper, divide among bowls, and sprinkle with lemon zest before serving.
Notes
Swap hot smoked salmon for grilled or pan-seared salmon fillets.
Use sautéed mushrooms or asparagus for a vegetarian version.
Stir in a spoonful of cream cheese for extra richness.
Add baby spinach, peas, or capers for more texture and brightness.
Use fresh or frozen gnocchi — both work well.
Store leftovers in the fridge for up to 2 days and reheat gently with a splash of cream.
Avoid boiling the sauce too hard after adding lemon juice to prevent curdling.
