Gnocchi and shrimp make an unexpected but utterly delicious pairing — pillowy potato dumplings meet sweet, seared shrimp in a bright, garlicky cream sauce. This recipe keeps things fast and focused: pan-seared shrimp for caramelized flavor, store-bought (or homemade) gnocchi cooked just right, and a lemony, herb-studded sauce that ties it all together. It’s elegant enough for guests and simple enough for a weeknight. I’ll show you how to avoid soggy gnocchi, how to get perfectly cooked shrimp, and several tasty variations.
Why this dish works
Texture and timing. Gnocchi is soft and absorbent — it soaks up sauces beautifully — while shrimp cooks quickly and adds meaty, oceanic sweetness. The trick is to cook each component separately to its ideal doneness, then combine briefly so nothing gets overcooked. Bright acid (lemon) and fresh herbs keep the rich cream sauce from feeling heavy.
Serves & timing
- Serves: 2–3
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: ~30 minutes
Ingredients
- 1 lb (16 oz) potato gnocchi
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ¼ cup dry white wine (optional)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 1½ cups fresh baby spinach
- 1 tablespoon lemon juice
- Red pepper flakes (optional, to taste)
- Fresh parsley, chopped (for garnish)
Step-by-step method
1. Season and sear the shrimp
Pat shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add shrimp in a single layer and sear 1–2 minutes per side until pink and slightly charred. Remove shrimp to a plate and set aside.
2. Cook the gnocchi
Bring a pot of salted water to a rolling boil. Add gnocchi and cook according to package directions — they’re done when they float (usually 2–3 minutes). Use a slotted spoon to transfer gnocchi directly into the skillet with the shrimp pan (or into a bowl) — reserve ¼ cup cooking water.
3. Build the sauce
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Sauté shallot for 1 minute, then garlic until fragrant (30 seconds). Pour in white wine (or stock) and scrape any browned bits from the pan; simmer 1–2 minutes to reduce slightly.
4. Finish with cream and lemon
Stir in the cream and lemon zest; simmer gently until slightly thickened (2–3 minutes). Add a splash of the reserved gnocchi water if you prefer a looser sauce. Stir in lemon juice, red pepper flakes (if using), and half the chopped herbs. Taste and adjust seasoning.
5. Combine & serve
Return shrimp and gnocchi to the pan and toss to coat evenly. Heat through 1 minute — avoid overcooking. Turn off the heat and stir in Parmesan (if using) and remaining herbs. Serve immediately with lemon wedges and extra cheese on the side.
Pro tips for perfect results
Pat shrimp dry: Moisture prevents browning — and we want that golden sear.
Don’t overcook shrimp: Remove from heat as soon as they’re opaque and curl slightly; they’ll finish in the sauce.
Use high heat for searing, moderate for sauce: Fast caramelization, gentle sauce reduction.
Gnocchi texture: Fresh gnocchi is pillowy; store-bought needs a quick boil and immediate tossing to prevent clumping.
Reserve cooking water: The starchy water helps thicken and loosen the sauce naturally.
Balance the richness: Lemon zest and juice brighten the cream; don’t skip them.
Variations & swaps
Tomato-garlic: Add halved cherry tomatoes when sautéing shallot and finish with a splash of balsamic.
Spicy tomato cream: Swap white wine for tomato passata and add ½ tsp smoked paprika.
Herb pesto gnocchi: Toss with a spoonful of basil pesto instead of cream for a lighter, herbal version.
Vegetarian: Replace shrimp with sautéed mushrooms and roasted cherry tomatoes.
Seafood medley: Add scallops or chunks of firm fish; sear separately and combine at the end.
Serving suggestions
Serve Shrimp with Gnocchi with a crisp green salad (arugula + lemon vinaigrette), crusty garlic bread, or steamed asparagus. For wine, a crisp Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully.
Make-ahead, storage & reheating
Make-ahead: Prepare components separately. Reheat gently: combine gnocchi and shrimp in a skillet with a splash of cream or stock and warm over low heat.
Refrigerate: Store leftovers in an airtight container up to 2 days. Gnocchi absorbs sauce over time — loosen with hot water or extra cream when reheating.
Freeze: Not recommended — cream sauces can separate when frozen and reheated.
Troubleshooting — common issues & fixes
Soggy gnocchi: Overcooking or leaving in water — boil until they float, then drain immediately and pan-fry briefly for texture.
Watery sauce: Simmer longer to reduce; whisk in a spoonful of grated Parmesan or a teaspoon of cornstarch slurry to thicken.
Shrimp rubbery: Overcooked — remove from heat as soon as opaque; cook sauce separately and combine only at the end.
Nutrition snapshot (approximate)
Per serving (serves 3): ~420–520 kcal, depending on cream and gnocchi type. Good source of protein (shrimp), moderate carbs (gnocchi), and fats from cream and olive oil.
FAQs
Q: Can I use frozen shrimp?
A: Yes, just ensure they are fully thawed and patted dry before cooking to prevent excess moisture in the skillet.
Q: Is there a dairy-free alternative for the cream sauce?
A: You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative. Note that this will alter the flavor profile.
Q: Can I make this dish ahead of time?
A: It's best enjoyed fresh, but you can prepare the components separately and combine them just before serving for optimal texture.
Q: What other proteins can I use?
A: Scallops or chunks of firm white fish like cod can be excellent alternatives to shrimp.
Final thoughts
Shrimp with Gnocchi is a deceptively simple plate that feels indulgent without being fussy. Focus on texture—seared shrimp, al dente gnocchi, and a glossy, lemony sauce—and you’ll have a weeknight dinner that’s both comforting and impressive. Try it with seasonal herbs or swap in your favorite sauce variation to keep it fresh every time. Enjoy!
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