Tuscan Shrimp With Gnocchi

If you want a creamy, restaurant-quality seafood pasta, try this Tuscan Shrimp Gnocchi dish. It’s simple to prepare at home in about 30 minutes, making it ideal for a hectic weekday supper or a romantic night.

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.

Recipe Card

Tuscan Shrimp With Gnocchi

If you want a creamy, restaurant-quality seafood pasta, try this Tuscan Shrimp Gnocchi dish. It’s simple to prepare at home in about 30 minutes, making it ideal for a hectic weekday supper or a romantic night.

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

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