Tender cauliflower gnocchi combine with a quick cream sauce, tender peas and flaky salmon for an unforgettable weeknight dinner. This one is so good you might make it for special occasions. If you don't like smoked salmon, use fresh. Source: EatingWell.com, January 2019

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • Place peas in a microwave-safe bowl or baking dish and add water. Cover tightly and microwave on High until tender, about 2 minutes.

  • Cook gnocchi according to package directions.

  • Heat cream cheese in a nonstick skillet just until melted. Add the gnocchi, peas and yogurt. Stir to coat. Top with salmon and a sprinkle of pepper.

Nutrition Facts

194 calories; 8.3 g total fat; 3.6 g saturated fat; 22 mg cholesterol; 241 mg sodium. 258 mg potassium; 18 g carbohydrates; 4.9 g fiber; 3 g sugar; 9.3 g protein; 721 IU vitamin a iu; 28 mg vitamin c; 23 mcg folate; 70 mg calcium; 2 mg iron; 19 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I really enjoyed this recipe! Was a little nervous due to the other review but just couldn't understand how this mix of ingredients wouldn't be good. I modified slightly added a couple cloves of minced garlic and sauteed with the gnocchi and a squeeze of lemon at the end. Otherwise made as directed. Read More
Rating: 1 stars
I really had high hopes for this recipe as I'd just purchased the cauliflower gnocchi for the first time but this recipe just didn't taste good to us. We usually love to have leftovers for my husband's lunch and we didn't even bother -- just poured the remainder out. It felt like the cheese "sauce" was just too heavy for this recipe. A lighter cream sauce might have been better. I cooked the recipe exactly like the recipe except that I steamed the sugar snap peas instead of microwaving them and I used light cream cheese. Maybe this would be to someone else's tastes but it definitely was not to ours. Very disappointed. Read More