Smoked Salmon Gnocchi with Lemon‑Herb Cream

Steps

1. Step 1

   Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to package instructions, usually until they float to the surface, about 2–3 minutes; then use a slotted spoon to transfer them directly to a warm skillet.

   • ½ lbpotato gnocchi

2. Step 2

   Heat butter in the skillet over medium heat until foaming. Add the minced garlic and sauté for 30 seconds, just until fragrant, being careful not to brown it.

   • 2 tbspunsalted butter
   • 2 clovesminced garlic

3. Step 3

   Stir in heavy cream, the lemon zest, and lemon juice. Bring the mixture to a gentle simmer, then reduce heat and let it thicken slightly, about 3 minutes, stirring occasionally.

   • 1 cupheavy cream
   • 1 tsplemon zest
   • 2 tbspfresh lemon juice

4. Step 4

   Fold the cooked gnocchi into the cream sauce, tossing to coat each pillow evenly. Sprinkle the chopped parsley, dill, and a pinch of black pepper, then continue to cook for another 2 minutes so the herbs release their aroma.

   • ½ lbpotato gnocchi
   • 2 tbspfresh parsley, finely chopped
   • 1 tbspfresh dill, finely chopped
   • ¼ tspfreshly ground black pepper

5. Step 5

   Remove the skillet from heat. Arrange the gnocchi on serving plates, then top each portion with ribbons of smoked salmon and a generous sprinkle of grated Parmesan.

   • ½ lbpotato gnocchi
   • 6 ozsmoked salmon, sliced into ribbons

6. Step 6

   Finish with a final drizzle of any remaining sauce from the pan, a light crack of black pepper, and an optional extra pinch of fresh herbs for color.

   • ¼ tspfreshly ground black pepper