This Creamy Shrimp Gnocchi is a great one-pan meal that blends simplicity and sophistication in a dish that tastes like something from your favorite Italian restaurant!
This is delicious and surprisingly easy to prepare with just a few grocery store ingredients. Succulent shrimp, pillowy soft gnocchi, and a lusciously creamy sauce all come together in under 30 minutes.
Whether it's a hectic weekday or a tranquil weekend, this one-pot gnocchi ensures that both date nights and family dinners can be hassle-free without compromising taste.
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These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
- Shrimp: I always keep a supply of 36/40 count, pre-shelled, and deveined shrimp in my freezer. They thaw rapidly and make for a convenient option when you're aiming for a speedy dinner. Of course, you can also opt for fresh, pre-shelled, and deveined shrimp. If you choose frozen, make sure they're completely thawed before cooking.
- Garlic: The recipe suggests 3 cloves, but as I always say, garlic should be measured by your heart, so add more if you wish.
- White Wine: Any dry white wine will work. If you don't consume alcohol, you can replace it with extra broth and a teaspoon of lemon juice.
- Stock: I typically opt for either my homemade shrimp stock or a carton of fish stock. However, feel free to substitute with any broth you choose, such as seafood, chicken, or vegetable. Alternatives like Better than Bouillon fish or lobster base can work wonderfully. (made up as directed)
- Heavy Cream: The recipe calls for heavy cream; honestly, I wouldn't recommend substituting it with half and half in this case. Using half and half runs the risk of the sauce splitting when you add wine, which isn't an issue with heavy cream. You can use whipping cream or double cream.
- Gnocchi: I buy shelf-stable dried gnocchi as it holds up well to one pan cooking. You can find it in the pasta aisle at the grocery store. It is usually vacuum-packed and lasts several months in the pantry or cupboard.
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Use a big, high-sided skillet (with a lid) or Dutch oven for this recipe. It gives you more space to stir.
- Allow the garlic to cook gently in the butter and oil until it smells fragrant and delicious. But don't allow it to color, as it will start to taste bitter. To prevent this, have the wine ready to add to the pan.
- When you add the wine, allow it to cook for a couple of minutes to burn off the alcohol before adding the cream and broth.
- If you are replacing the wine with extra broth, add a little lemon juice to balance the rich cream.
- Check the seasoning at the end of cooking, and adjust to taste.
Why You'll Love This Creamy Shrimp Gnocchi
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the protein: You can swap the shrimp for cooked shredded chicken or leftover pork.
- Add extra veg: Cooked asparagus, baby peas, artichoke hearts, mushrooms, and green beans would all be delicious.
- Add a crispy crust: Cook your dish in an oven-safe pan; then, sprinkle the top with some grated cheese (mozzarella or provolone would be great) and a handful of breadcrumbs. Drizzle it with oil and put it under the broiler for a few minutes.
Serving Suggestions for Creamy Shrimp Gnocchi
Sides: The creamy, rich gnocchi is perfect for serving with some crusty bread and a simple green salad.
Wine Pairing: A prosecco or an Australian/Californian sparkling wine will balance the rich, creamy sauce, perfect for date night. Or go for a dry Soave or crisp Fiano. A French rose is also a great choice.
If you make this Creamy Shrimp Gnocchi, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Creamy Shrimp Gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ¼ cup white wine (see note 1)
- ½ cup broth (see note 2)
- 1 cup heavy cream (see note 3)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound store-bought gnocchi uncooked (see note 4)
- 1 pound raw shrimp peeled and deveined (see note 5)
- 1½ cups fresh baby spinach packed
- salt & pepper
- fresh parsley optional
- Place a large deep skillet or sauté pan over low heat, add the olive oil and butter, and then cook the minced garlic for a minute.1 tablespoon olive oil1 tablespoon butter3 cloves garlic
- Pour the wine and bring to a simmer; cook for 2 minutes.¼ cup white wine
- Add the broth and heavy cream, bringing the sauce back to a gentle boil.½ cup broth1 cup heavy cream
- Stir in the salt, pepper and gnocchi, cover the pan, and cook over medium-low heat for 4 minutes.½ teaspoon salt¼ teaspoon black pepper1 pound store-bought gnocchi
- Remove the lid, stir the gnocchi well, then add the shrimp. Stir well and cook uncovered on low heat for 3 minutes or until the shrimp are cooked through. Be sure to stir your sauce regularly while cooking the shrimp.1 pound raw shrimp
- Remove the pan from the heat and stir in the baby spinach.1½ cups fresh baby spinach
- Check the seasonings and serve garnished with parsley.salt & pepperfresh parsley
- Any dry white wine will work. If you don't consume alcohol, you can replace it with extra broth and a teaspoon of lemon juice.
- I typically opt for either my homemade shrimp stock or a carton of fish stock. However, feel free to substitute with any broth you choose, such as seafood, chicken, or vegetable. Alternatives like Better than Bouillon fish or lobster base can work wonderfully. (made up as directed)
- The recipe calls for heavy cream; honestly, I wouldn't recommend substituting it with half and half in this case. Using half and half runs the risk of the sauce splitting when you add wine, which isn't an issue with heavy cream. You can use whipping cream or double cream.
- I buy shelf-stable dried gnocchi, which you can find in the pasta aisle at the grocery store. It is usually vacuum-packed and lasts several months in the pantry or cupboard.
- I go for a 36/40 count. If you are using frozen, ensure they're completely thawed before cooking.
Nutrition is per serving