Creamy Shrimp Gnocchi

This velvety shrimp gnocchi has turned into my go-to dinner savior when I need to wow without spending the whole evening cooking. The soft, fluffy gnocchi floating in a rich cream sauce with perfectly tender shrimp delivers fancy restaurant taste with barely any fuss.

I whipped this up first when I wanted to copy my favorite Italian place's dish. What began as just trying something new quickly became what my family asks for whenever we're celebrating or friends drop by. They always think I spent ages making it, but it's actually so quick.

Ingredients

• Butter and olive oil: Work together as the perfect cooking foundation that adds flavor and stops burning
• Garlic: Gives that must-have aroma that works its way through every bite
• White wine: Cleans up the tasty bits from the pan and brings a nice tang to cut the richness
• Broth: Builds a deeper flavor in your sauce; seafood broth works best here
• Heavy cream: Makes that smooth, dreamy sauce that wraps around each gnocchi
• Store bought gnocchi: Cuts your cooking time way down; grab the shelf-stable kind
• Raw shrimp: Brings the meaty element; try to find 36/40 size for the right bite
• Fresh baby spinach: Brings pretty color, good stuff for your body, and balances out the rich parts

Step-by-Step Instructions

Cook The Flavorful Base:

Warm olive oil and butter in a big, deep pan on low until butter's completely melted, then drop in your chopped garlic. Stir it non-stop for just one minute so it doesn't burn and taste awful. You want it smelling good but not turning brown.

Clean The Pan Bottom:

Add your white wine and listen for that nice sizzle around the edges while scraping the pan bottom with a wooden spoon to get all those tasty bits. Let it bubble for 2 minutes to cook off the alcohol and make the flavor stronger.

Start Your Sauce:

Pour in your broth and heavy cream, mixing them well together. Let it come to a light bubble, but watch it closely so it doesn't go crazy boiling or your cream might break apart. This makes the base for your smooth, dreamy sauce.

Add Your Gnocchi:

Throw in some salt, pepper, and the uncooked gnocchi right into your bubbling sauce. Put the lid on and let it cook on medium-low for 4 minutes. The gnocchi will soak up some sauce while letting out starch that makes your sauce get perfectly thick.

Toss In The Shrimp:

Take off the lid and mix your partly cooked gnocchi well. Add your raw shrimp, spreading them out evenly in the pan. Let them cook with no lid on low heat for 3 minutes, stirring now and then, until they turn pink. Don't cook them too long or they'll get tough and chewy.

Mix In Your Greens:

Pull the pan off the heat and right away mix in your fresh spinach. The leftover heat will wilt it just right without making it mushy. Give it a taste and add more salt and pepper if you need to before sprinkling with fresh parsley.

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You Must Know

This dish comes together super fast once you start cooking. Your sauce gets thicker naturally as the gnocchi lets out starch. You don't need to cook the gnocchi first before adding it to the sauce. You can make it ahead but it's way better fresh.

Make It Ahead Tips

While this tastes best right after you cook it, you can get stuff ready ahead of time to make dinner even quicker. Clean and peel your shrimp up to a day before and keep them in the fridge in a sealed container. Chop your garlic and measure everything else out so you're all set when cooking time comes.

If you need to warm up leftovers, do it slowly in a covered pan on low heat with a splash of cream or broth to bring the sauce back to life. Don't use the microwave because it tends to make the shrimp hard and the sauce separate, so the stove is definitely better.

Perfect Substitutions

What's great about this flexible dish is how easily you can switch things up based on what's in your kitchen. Don't want to use alcohol? Just swap the white wine for more broth and add a teaspoon of lemon juice to keep that slight tang. Seafood or shrimp broth makes it taste best, but chicken broth works fine too.

For your protein, you can try scallops, bits of chicken, or even chunks of salmon instead of shrimp. Just watch your cooking times since different meats need different amounts of heat. You can also trade 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 easy tricks. Use shallow bowls instead of flat plates to show off the sauce. Sprinkle a bit of Parmesan cheese and some red pepper flakes on top for pretty color contrast.

To make it look like it came from a restaurant, add a few whole fresh herb leaves like basil or small sprigs of parsley placed carefully on each serving. Finish with a little drizzle of good olive oil to make it shine and bring out all the flavors even more.

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Frequently Asked Questions

→ What's the best type of gnocchi to use?

Pick shelf-stable gnocchi from the pasta section. It's fast to prepare and works perfectly here.

→ What can replace white wine?

You can swap white wine with some added broth and a bit of lemon juice for a similar tangy kick.

→ How do I stop the sauce from curdling?

Opt for heavy cream or double cream to ensure the sauce stays smooth and blends well with the wine.

→ Can I cook with frozen shrimp?

Yes, thaw frozen shrimp completely and pat them dry before cooking to avoid extra water in your dish.

→ What’s the best way to store this?

Keep it in an airtight container in your fridge for up to 2 days. Reheat slowly on the stove or microwave to keep the shrimp tender.