Tuscan Shrimp Gnocchi

Tuscan Shrimp Gnocchi in a white bowl with garnish of parsley leaves.

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5 from 7 votes

This creamy shrimp gnocchi is a warm, satisfying 30 minute meal.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 10

Total Time 10

Servings servings

Calories 509kcal

Author Marlynn Schotland

Equipment

1 large pot
1 Large Skillet

Ingredients

1 pound (16 ounces) gnocchi (see notes)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
4 garlic cloves, minced
1 cup heavy cream
½ cup seafood stock or broth chicken stock or vegetable stock will also work
½ cup grated parmesan cheese
2 Tablespoons all-purpose flour
2 cups spinach
1 jar (7 ounces) sun-dried tomatoes, with juices slightly drainer
1 pound shrimp
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 Tablespoon chopped fresh parsley

Instructions

If using shelf-stable gnocchi, boil water in a large pot and cook gnocchi according to package directions.
In a large skillet over medium-high heat, add the olive oil and butter.
Once the butter has melted, add the garlic and stir, sautéing about 1 minute, just until the garlic is soft and fragrant.
Pour in the cream and seafood stock, and stir to combine.
Add the grated parmesan cheese and flour, and whisk until both have melted into a silky smooth sauce.
Add the spinach and sun-dried tomatoes, stir.
Add the shrimp and stir to combine.
Drain the gnocchi and add the cooked gnocchi to the skillet. Gently fold the gnocchi into the shrimp sauce to coat the gnocchi.
Season with salt and pepper, and garnish with chopped fresh parsley just before serving.

Notes

Makes 6-8 servings (2-2.5 ounces of gnocchi per person)

Gnocchi: The recipe calls for shelf-stable gnocchi, which requires boiling to cook. If you are using refrigerated gnocchi, you can add it to the skillet after the garlic, stir and cook for 1 minute, then continue with the remaining steps. Refrigerated gnocchi is a great way to make one-pot gnocchi!

Make it dairy-free: substitute your favorite vegan butter, dairy-free cream, and dairy-free grated parmesan cheese alternative to make this a delicious dairy-free gnocchi dish.

Storage: allow the food to cool, then store in an airtight container in the refrigerator for up to 3 days.

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