Shrimp Gnocchi Dish (Print Version)
# Ingredients:
→ Sauce Base
01 -
½ cup broth
02 -
1 tablespoon butter
03 -
¼ cup white wine
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
1 cup heavy cream
07 -
1 tablespoon olive oil
08 -
3 cloves garlic, minced
→ Main Ingredients
09 -
1 pound raw shrimp, peeled and deveined
10 -
1 pound store-bought gnocchi, uncooked
11 -
1½ cups fresh baby spinach, packed
→ Optional Garnishes
12 -
Fresh parsley
13 -
Salt and pepper, to taste
# Instructions:
01 -
Start with a big skillet or deep pan on low. Melt the butter, add olive oil, and toss in minced garlic. Let it cook for about a minute.
02 -
Pour in the white wine and turn up the heat. Let it bubble gently for a couple of minutes.
03 -
Mix in both the broth and cream, and bring everything back up to a soft boil.
04 -
Add the uncooked gnocchi, with a pinch of salt and pepper. Cover the skillet and simmer on medium-low for around 4 minutes.
05 -
Take the lid off, give the gnocchi a quick stir, then toss in the shrimp. Keep stirring and let it cook on low for about 3 minutes, just until the shrimp are done.
06 -
Take the pan off the burner and fold in the spinach. Check the flavor and sprinkle in more salt or pepper if needed.
07 -
You can top the dish with some parsley if you like before serving.
# Notes:
01 -
Any type of dry white wine works fine. If avoiding alcohol, try swapping it with a splash of extra broth and a squeeze of lemon.
02 -
Broth options include seafood, chicken, veggie, or fish. A shrimp base like Better than Bouillon works well too.
03 -
To keep the sauce smooth, heavy cream is the best choice. You could also use double cream or whipping cream instead.
04 -
Shelf-safe dried gnocchi is easiest to use and can last longer in the pantry without needing the fridge.
05 -
Thawed shrimp in a 36/40 count size is perfect for texture and taste in this dish.