Creamy Dijon Trout with Gnocchi and Asparagus

Last updated: June 2026. Recipe tested and refreshed for accuracy.

As spring breathes new life into the kitchen, we welcome the vibrant colors and fresh flavors of the season. This is the perfect time for dishes that are both comforting and light, celebrating peak ingredients like crisp asparagus and tender greens. Our recipe for Creamy Dijon Trout with Gnocchi and Asparagus beautifully captures this balance. It’s a rich yet refreshing dinner that feels elegant enough for a special evening but is simple enough for a weeknight. The tender baked trout, pillowy gnocchi, and a bright, lemony Dijon cream sauce come together in one pan for a truly satisfying meal for two.

Ingredients

• 2 trout fillets (approx. 150g / 5oz each), skin on or off
• 250g (9oz) fresh potato gnocchi
• 1 bunch asparagus (approx. 200g), woody ends trimmed
• 150ml (⅔ cup) single cream or crème fraîche
• 2 tbsp Dijon mustard
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh dill or parsley, chopped, for garnish

Instructions

1. Preheat your oven to 200°C (400°F, Gas Mark 6).
2. Pat the trout fillets dry with a paper towel and season both sides with salt and pepper. Set aside.
3. Cut the trimmed asparagus into 2-inch pieces.
4. In a medium, oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
5. Whisk in the single cream, Dijon mustard, and the zest and juice of half the lemon. Bring to a gentle simmer and season with a pinch of salt and pepper.
6. Add the fresh gnocchi and asparagus pieces to the skillet, stirring gently to coat them in the creamy sauce.
7. Nestle the trout fillets on top of the gnocchi and asparagus mixture.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork, and the gnocchi is tender.
9. Carefully remove the skillet from the oven. Garnish with fresh dill or parsley and serve immediately with the remaining lemon cut into wedges.

Nutrition Information

Estimates per serving

Nutrient	Amount
Calories	580 kcal
Protein	38g
Carbohydrates	45g
Fat	28g
Sodium	750mg

Pro Tips From My Kitchen

1. Sear the trout skin-side down for 3-4 minutes until golden brown and crispy before flipping. This adds amazing texture.
2. Don’t overcrowd the pan when searing the trout. Cook in batches if necessary to ensure a good sear.
3. When cooking the gnocchi, wait until they float to the surface, then give them another minute before draining.
4. Taste your sauce before adding the trout back. Adjust salt, pepper, and Dijon to your liking.
5. Snap off the woody ends of the asparagus before blanching. They’re tough and unpleasant to eat.
6. A splash of dry white wine (about 1/4 cup) added after deglazing the pan with broth adds another layer of flavor to the sauce.

Recipe Variations

• Add 1/4 cup of sun-dried tomatoes, chopped, to the sauce along with the cream for a Mediterranean twist.
• Swap the asparagus for 1 cup of frozen peas, stirred into the sauce during the last 2 minutes of simmering.
• For a bit of heat, stir in 1/4 teaspoon of red pepper flakes with the Dijon mustard.
• Use lemon-pepper seasoning on the trout instead of just salt and pepper for a brighter flavor.
• Stir in 2 tablespoons of chopped fresh dill or chives right before serving for a burst of fresh herb flavor.

Frequently Asked Questions

Can I make this creamy Dijon trout ahead of time?

You can prep the sauce and cook the gnocchi a day in advance. Store them separately in airtight containers in the fridge. Reheat the sauce gently and cook the gnocchi just before serving. Cook the trout fresh for the best texture; it doesn’t hold up well to reheating.

Why is my Dijon sauce not creamy enough?

This usually happens if you don’t let the sauce simmer long enough to reduce and thicken. Make sure to cook it over medium-low heat for at least 5 minutes after adding the cream and Dijon mustard, stirring often until it coats the back of a spoon.

What can I substitute for trout?

Salmon or cod are excellent substitutes. They have a similar flaky texture and hold up well to the creamy sauce. Halibut would also work beautifully, offering a slightly firmer bite. Just adjust the cooking time based on the thickness of the fillet.

How long does leftover creamy Dijon trout last?

Leftovers should be stored in an airtight container in the refrigerator for no more than 1-2 days. The trout is best enjoyed fresh, as the texture can become mushy when stored. Reheat gently, ideally just the sauce and gnocchi.

Is this recipe gluten-free?

The recipe as written is not gluten-free because traditional gnocchi are made with wheat flour. To make it gluten-free, you can use store-bought or homemade gluten-free gnocchi, which are readily available in most grocery stores now.

Can I use regular mustard instead of Dijon?

You can, but it will change the flavor profile significantly. Regular yellow mustard is much sharper and tangier. If you use it, I’d start with just 1 tablespoon and taste, as it can be overpowering. Dijon offers a smoother, more complex mustard flavor.

What kind of cream should I use?

I recommend using heavy cream or whipping cream for the richest, creamiest sauce. Half-and-half can be used in a pinch, but the sauce might be a little thinner and less decadent. Avoid milk, as it’s too thin and can curdle.

Can I freeze this dish?

I don’t recommend freezing this dish. The texture of the trout and gnocchi can become quite unpleasant after thawing. The creamy sauce also tends to separate. It’s best enjoyed fresh when all the components are at their peak.

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