Creamy Tuscan Shrimp Gnocchi
Main Dish • Cheese, Herbs & Spices, Pasta, Seafood, Vegetables
Already have Recipe Keeper?
Ingredients
- 12 oz potato gnocchi
- 10–12 large shrimp, peeled & deveined
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- ¾ cup heavy cream
- ⅓ cup grated parmesan cheese
- Salt & black pepper to taste
- Fresh basil for garnish
Directions
- Boil gnocchi in salted water according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium-high.
- Add shrimp, season lightly, and sear 1–2 minutes per side. Remove and set aside.
- In the same pan, melt butter. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
- Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth.
- Add gnocchi, spinach, and shrimp to the sauce.
- Toss gently to coat everything and let spinach wilt. Season to taste.
- Plate hot with a sprinkle of fresh basil and cracked black pepper.
Notes
- 8-8-25 3/4 Recipe
- Changes & Substitutions
- I swapped out the sun-dried tomatoes for Red Bell Pepper.
- I added Shallot, Sliced
- A dreamy bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce.
- Toast your gnocchi in a skillet for 2 minutes before tossing in sauce for extra texture
Photos
