Creamy Shrimp Gnocchi

This velvety shrimp gnocchi has become my go-to dinner savior when I want to wow guests without spending forever cooking. The cloud-like gnocchi bathing in a smooth cream sauce next to tender shrimp delivers fancy restaurant taste with hardly any work.

I first whipped up this dish trying to copy a favorite meal from our local Italian spot. What began as just playing around in the kitchen quickly turned into what my family begs for whenever we're celebrating or have company over. Nobody ever guesses how little time I actually spend making it.

Ingredients

• Butter and olive oil: Form the ideal starting point for cooking that brings both flavor and the right temperature for sautéing
• Garlic: Gives that must-have fragrant taste that flows through the whole meal
• White wine: Cleans up the pan bits and brings a touch of tang to cut through the cream
• Broth: Builds flavor depth in the sauce; seafood broth works best here
• Heavy cream: Makes that dreamy smooth texture that wraps around each piece of gnocchi
• Store bought gnocchi: Cuts down on prep work; grab the shelf-stable kind for easy access
• Raw shrimp: Adds the meaty element; aim for 36/40 sized ones for the right bite
• Fresh baby spinach: Brings bright color, good stuff, and freshness to balance the rich sauce

Step-by-Step Instructions

Cook The Flavor Base:

Warm oil and butter in a big deep pan over low flame until butter completely melts, then drop in chopped garlic. Stir non-stop for just one minute to keep it from burning, which would make everything taste bitter. You want it smelling good but staying light colored.

Clear The Pan Bottom:

Add the white wine, letting it bubble at the edges while using a wooden spoon to scrape up tasty bits stuck to the pan. Let bubble for 2 minutes to cook off the alcohol and concentrate the wine flavor.

Mix Up The Sauce:

Pour in your broth and heavy cream, mixing until they're totally combined. Let it come to a gentle bubble, keeping an eye on it so it doesn't get too wild and make the cream break apart. This builds your smooth sauce foundation.

Add The Gnocchi:

Sprinkle in salt, pepper, and pop the uncooked gnocchi straight into the bubbling sauce. Put the lid on and cook on medium-low for 4 minutes. The gnocchi soaks up some sauce while letting out starch that makes everything thicker and creamier.

Toss In The Shrimp:

Take off the lid and mix the partly done gnocchi well. Scatter the raw shrimp evenly through the pan. Let it cook uncovered on low for 3 minutes, stirring now and then, until shrimp turns pink all through. Don't cook too long or they'll get tough and rubbery.

Mix In The Greens:

Pull the pan off the heat and right away mix in the fresh spinach. The leftover warmth will soften the spinach just right without making it mushy. Try a taste and add more salt and pepper if needed before topping with fresh parsley.

Pin it

You Must Know

This meal comes together super fast once you start cooking. The sauce gets thick naturally as the gnocchi lets out starch. You don't need to cook the gnocchi first before putting it in the sauce. You can make it ahead but it tastes way better fresh.

Make It Ahead Tips

While this dish tastes best right after cooking, you can get stuff ready beforehand to make dinner even quicker. Clean and peel shrimp up to a day ahead, keeping them in the fridge in a sealed container. Chop your garlic and get all other ingredients measured and lined up so everything's ready when you start your cooking.

If you need to warm up leftovers, do it slowly in a covered pan over low heat with a splash of cream or broth to bring the sauce back to life. Microwaving tends to make shrimp hard and causes the sauce to split, so using the stove is much better.

Perfect Substitutions

What's great about this flexible meal is how easily you can switch things based on what's in your kitchen. If you don't use alcohol, just put in more broth plus a squeeze of lemon to keep that slight tangy taste. Seafood or shrimp stock makes things taste best, but chicken broth works fine too.

For your protein, try using scallops, chicken bits, or salmon chunks instead of shrimp. Just watch your cooking times since different meats need different times to cook through. You can swap the gnocchi for tortellini or another small pasta shape if that's what you've got.

Elevate Your Presentation

Turn this everyday meal into something fancy enough for guests with a few simple tricks. Serve in shallow bowls instead of flat plates to show off the sauce. Sprinkle some Parmesan cheese and a few red pepper flakes on top for nice color contrast.

For a real restaurant-style look, put a few whole fresh herb leaves like basil or small parsley sprigs carefully on each serving. A final light drizzle of good extra virgin olive oil gives a pretty shine and makes all the flavors pop even more.

Pin it

Frequently Asked Questions

→ What kind of gnocchi should I use?

Shelf-stable gnocchi from the pasta section works great. It's fast and fuss-free to cook.

→ Is there a white wine alternative?

Yes! Swap it with extra broth and stir in a dash of lemon juice for a similar tangy kick.

→ How can I keep the sauce smooth?

Stick with heavy or double cream for a velvety texture. Lighter creams might split when paired with the wine.

→ Can I use shrimp from the freezer?

Totally! Just make sure the shrimp are fully thawed and patted dry before tossing them into the pan.

→ How do I store the leftovers?

Pop them in an airtight container and refrigerate for up to two days. Warm everything gently to avoid overcooking the shrimp.