Here’s a decadent yet easy Creamy Shrimp Gnocchi with Sun-Dried Tomatoes — soft pillowy gnocchi in a garlicky, Parmesan cream sauce with juicy shrimp and tangy tomatoes:
🍤 Creamy Shrimp Gnocchi with Sun-Dried Tomatoes
Ingredients
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1 lb potato gnocchi (store-bought or homemade)
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1 lb large shrimp, peeled & deveined
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2 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor)
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3 cloves garlic, minced
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1/2 cup sun-dried tomatoes, chopped (packed in oil)
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1 cup heavy cream
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1/2 cup chicken broth (or vegetable broth)
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1/2 cup grated Parmesan cheese
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1 tsp Italian seasoning (or a mix of oregano + basil + thyme)
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Salt & black pepper, to taste
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2 cups fresh spinach (optional)
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Fresh parsley or basil, chopped (for garnish)
Instructions
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Cook gnocchi: Boil gnocchi in salted water according to package directions. Drain and set aside.
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Cook shrimp: Heat 1 tbsp oil in a large skillet. Season shrimp with salt & pepper. Cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.
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Make creamy sauce: In the same skillet, add remaining oil and sauté garlic for 30 seconds. Stir in sun-dried tomatoes, then pour in cream and broth. Simmer 3–4 minutes.
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Add flavor: Stir in Parmesan and Italian seasoning until sauce thickens slightly.
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Combine: Add cooked gnocchi and shrimp to the sauce. Toss to coat. Stir in spinach if using and let wilt.
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Serve: Garnish with parsley or basil. Enjoy warm with crusty bread! 🥖
✨ Tips & Variations:
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Add a pinch of red pepper flakes for a spicy kick.
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Swap shrimp for chicken or scallops.
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For lighter sauce, use half-and-half instead of heavy cream.
Would you like me to also give you a one-pan baked version (shrimp, gnocchi, and sauce baked together with extra cheese on top)?