Creamy Tuscan Sun-Dried Tomato Salmon with Gnocchi: One-Skillet Dinner Ready in 20 Minutes

This creamy Tuscan sun-dried tomato salmon with gnocchi is the kind of dinner that feels like a restaurant splurge but comes together in one skillet in under 20 minutes.

Crispy-skinned salmon fillets, golden pan-crisped gnocchi, and a velvety sauce made with garlic, sun-dried tomatoes, spinach, and parmesan—every bite is rich, savory, and deeply satisfying. It's the perfect weeknight meal when you want something impressive without the fuss.

This dish brings together the best of Italian-inspired comfort food: tender, flaky salmon with a crackling crisp skin, pillowy potato gnocchi seared until golden, and a luscious cream sauce punctuated with tangy sun-dried tomatoes and fresh spinach.

The sauce comes together in the same skillet used for the salmon and gnocchi, picking up all the flavorful browned bits. In under 20 minutes, you'll have a complete, elegant dinner that's sure to become a regular in your rotation. Serve it straight from the skillet for a rustic, impressive presentation.

Ingredients

Why this recipe works

The method of searing the salmon skin-side down first ensures a crackling-crisp skin while keeping the flesh moist and tender. Cooking the gnocchi in the same skillet with butter gives them a golden, slightly crispy exterior that contrasts beautifully with the creamy sauce. This two-step approach builds layers of flavor without extra dishes.

The sauce is built in the same pan, deglazing with chicken broth and cream to capture every savory browned bit from the salmon and gnocchi. Sun-dried tomatoes add a concentrated umami sweetness, while parmesan melts into the cream for a silky, luxurious texture. The spinach wilts in at the end, adding color and a fresh note that balances the richness.

Notes and substitutions

Use skin-on salmon fillets for the best texture and flavor—the skin crisps up beautifully and helps protect the fish as it cooks. If using frozen gnocchi, there's no need to thaw; just add them directly to the pan.

For the sauce, heavy cream provides the richest, most velvety result, but half-and-half can be substituted if a lighter sauce is preferred.

Sun-dried tomatoes packed in oil are ideal here because they're already soft and flavorful. Drain them well before slicing to avoid excess oil in the sauce.

Freshly grated parmesan melts more smoothly than pre-shredded, which often contains anti-caking agents. The dish is best served immediately, as the gnocchi will continue to absorb sauce and soften over time.

• salmon fillets: Chicken breasts or thighs (adjust cooking time to reach 165°F internal temperature)
• heavy cream: Half-and-half mixed with 1 tablespoon all-purpose flour (for a lighter sauce, but it will be less rich)
• chicken broth: Vegetable broth or dry white wine (if using wine, simmer a minute longer to cook off alcohol)
• potato gnocchi: Store-bought cauliflower gnocchi or fresh pasta like tortellini (adjust cooking time per package)

Equipment

• Large skillet (12-inch)
• Fish spatula or tongs
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula