This easy salmon with gnocchi, peas and broad beans combines tender salmon and soft gnocchi in a creamy lemon and herb sauce, with sweet peas and broad beans. It's a comforting yet fresh-tasting dinner that's simple enough for a weeknight but special enough for entertaining.
The original recipe appeared in the April 2022 Delicious magazine! The ingredients are basically all put into a suitable roasting tin or ovenproof dish and then the oven does all the work...a super tasty meal ready in 30 minutes.
The end result is perfectly cooked salmon on a bed of soft pillowy gnocchi in a creamy herb sauce with peas and broad beans that is sooooo good! And...no need to pod the broad beans...bonus!!!
Tips
- Optional variations:
- Creamy salmon gnocchi - swap the crème fraiche for double cream or cream cheese.
- Salmon, spinach and gnocchi - replace some of the peas or broad beans with baby spinach.
- Salmon, pea and asparagus gnocchi - replace the broad beans with asparagus during spring.
- Smoked salmon gnocchi - replace the salmon fillets with smoked salmon and reduce any added salt.
- Mediterranean salmon gnocchi - add cherry tomatoes, olives, garlic, basil and lemon.
- Pesto salmon gnocchi - stir in a spoonful of basil pesto when you add the crème fraiche.
- This salmon with gnocchi, peas and broad beans recipe is easily adapted if you're cooking for less or more people - the photos are half the recipe, to feed 2.
Frequently Asked Questions
Yes - but thaw it completely before cooking.
Young broad beans can often be eaten with their skins, while larger or older beans can have tougher outer skins. If yours are particularly large, double-podding can give a more delicate texture.
You can, but cooking instructions vary between brands. Follow the packet instructions and adjust the recipe accordingly.
Yes - depending on the type, fresh or shelf-stable gnocchi can generally be cooked according to the manufacturer's instructions.
The salmon should be opaque and flake easily with a fork.
You can prepare some components ahead, but the dish is best served freshly cooked because gnocchi can become softer as it sits in sauce.
It's generally better to freeze the cooked salmon and sauce separately where possible. Gnocchi can change texture after freezing and reheating.
It can form part of a balanced diet. Salmon provides protein and omega-3 fatty acids, while peas and broad beans contribute fibre and vegetables.
Recent new recipes
Category Spotlight...
PIES
It's cold outside and you've just come home…one of the best things to come home to, or cook (if you haven't been able to make ahead) is a pie!
How to make this Salmon with Gnocchi, Peas and Broad Beans
Ingredients
- 100g frozen peas or petit pois
- 100g frozen broad beans
- 350ml hot vegetable stock
- 3 heaped tbsp crème fraiche (I use reduced fat for less calories!)
- 1 lemon, zest plus wedges, to serve
- 30g parmesan, finely grated
- 500g fresh gnocchi
- half a bunch of parsley (approx. 12g), finely chopped
- half a bunch of dill (approx. 12g), finely chopped
- 4 salmon fillets (weighing 120g each)
- salt and freshly ground black pepper
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the peas, broad beans and hot stock in a medium roasting tin or ovenproof dish and leave for 5 minutes. Stir in the crème fraiche, lemon zest, parmesan, gnocchi and half the herbs. Nestle in the salmon fillets, season well, then bake for 15 to 20 minutes or until the salmon is cooked through.
- Scatter with the remaining herbs, then serve in bowls with the lemon wedges for squeezing. Serve with some bread to soak up the sauce!
Recipe Collection Spotlight...
11 HEARTY SOUPS FOR WINTER
There's nothing better than a bowl of hearty warming soup during winter…here's 11 of my favourites that get made time and time again.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Salmon with Gnocchi, Peas and Broad Beans
Equipment
Ingredients
- 100 g (3.5 oz) frozen peas or petit pois
- 100 g (3.5 oz) frozen broad beans
- 350 ml (1 ½ cups) hot vegetable stock
- 3 heaped tbsp crème fraiche (I use reduced fat for less calories!)
- 1 lemon zest and wedges, to serve
- 30 g (1.1 oz) parmesan finely grated
- 500 g (1.1 lb) fresh gnocchi
- half a bunch of parsley (approx. 12g) finely chopped
- half a bunch of dill (approx. 12g) finely chopped
- 4 salmon fillets (weighing 120g each)
- salt and freshly ground black pepper
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the peas, broad beans and hot stock in a medium roasting tin or ovenproof dish and leave for 5 minutes. Stir in the crème fraiche, lemon zest, parmesan, gnocchi and half the herbs. Nestle in the salmon fillets, season well, then bake for 15 to 20 minutes or until the salmon is cooked through.
- Scatter with the remaining herbs, then serve in bowls with the lemon wedges for squeezing. Serve with some bread to soak up the sauce!
Notes
- Optional variations:
- Creamy salmon gnocchi - swap the crème fraiche for double cream or cream cheese.
- Salmon, spinach and gnocchi - replace some of the peas or broad beans with baby spinach.
- Salmon, pea and asparagus gnocchi - replace the broad beans with asparagus during spring.
- Smoked salmon gnocchi - replace the salmon fillets with smoked salmon and reduce any added salt.
- Mediterranean salmon gnocchi - add cherry tomatoes, olives, garlic, basil and lemon.
- Pesto salmon gnocchi - stir in a spoonful of basil pesto when you add the crème fraiche.
- This salmon with gnocchi, peas and broad beans recipe is easily adapted if you're cooking for less or more people - the photos are half the recipe, to feed 2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE