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.
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Ingredients
1tablespoonolive oil
1tablespoonbutter
3clovesgarlicminced
¼cupwhite wine(see note 1)
½cupbroth(see note 2)
1cupheavy cream(see note 3)
½teaspoonsalt
¼teaspoonblack pepper
1poundstore-bought gnocchiuncooked (see note 4)
1poundraw shrimppeeled and deveined (see note 5)
1½cupsfresh baby spinachpacked
salt & pepper
fresh parsleyoptional
Instructions
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 & pepper fresh parsley
Notes
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.