Shrimp Gnocchi Spinach (Print Version)
# Ingredients:
→ Sauce Base
01 -
½ teaspoon salt
02 -
¼ teaspoon black pepper
03 -
1 cup heavy cream
04 -
½ cup broth
05 -
¼ cup white wine
06 -
3 cloves garlic, finely chopped
07 -
1 tablespoon butter
08 -
1 tablespoon olive oil
→ Main Ingredients
09 -
1½ cups packed fresh baby spinach
10 -
1 pound peeled and deveined raw shrimp
11 -
1 pound uncooked store-bought gnocchi
→ Optional Garnishes
12 -
Fresh parsley
13 -
Salt and pepper for extra seasoning
# Instructions:
01 -
Melt the butter and warm the olive oil over low heat in a large skillet. Toss in the chopped garlic and let it cook briefly, about a minute.
02 -
Add the white wine to the pan and let it bubble gently for a couple of minutes to reduce slightly.
03 -
Pour in the broth and cream. Let the mixture come back up to a low boil as you stir.
04 -
Season with the salt and pepper, add the gnocchi, cover the pan, and let it cook on medium-low for around 4 minutes.
05 -
Take off the lid, give the gnocchi a stir, and mix in the shrimp. Let it cook on low heat with occasional stirring for about 3 minutes, or until the shrimp are done.
06 -
Turn off the heat and mix in the spinach. Give the sauce a final taste and add more salt or pepper if needed.
07 -
Dish it up with parsley as a garnish if you’d like, then serve right away.
# Notes:
01 -
Any dry white wine works fine. If you'd rather skip alcohol, use broth with a splash of lemon juice.
02 -
Try fish, vegetable, chicken, or even seafood stock. Better than Bouillon shrimp or seafood base adds great flavor.
03 -
Heavy cream helps keep the sauce smooth. If needed, use double cream or whipping cream instead.
04 -
Shelf-stable gnocchi holds up well and doesn’t need refrigerating, making it an easy option.
05 -
Thawed 36/40 count shrimp gives the best bite and flavor for this dish.