Creamy parmesan gnocchi with shrimp is a skillet dinner that pairs pillowy potato gnocchi and juicy shrimp with a silky parmesan cream sauce, ready in about 25 minutes.
The sauce starts with a simple butter and flour base, whisked with half and half and melted parmesan, so it clings to every dumpling instead of pooling at the bottom of the bowl. A handful of spinach adds color and a fresh note that keeps the dish from feeling heavy.
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Why This Creamy Parmesan Gnocchi with Shrimp Recipe Works
Gnocchi cook in just a few minutes, which makes this a true weeknight meal. The shrimp take about three minutes in the pan, so the whole dinner moves quickly and nothing gets overcooked.
A small amount of flour thickens the half and half into a velvety sauce without any heavy cream. Freshly grated parmesan melts in smoothly, while pre grated cheese can turn grainy.
Cooking each element in the same skillet builds flavor. The shrimp leave behind a light seafood note, and the garlic blooms in butter before the sauce goes in.
Ingredients for Creamy Parmesan Gnocchi with Shrimp
- 1 package (16 oz) potato gnocchi
- 1 pound raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp unsalted butter, for the shrimp
- 2 tbsp unsalted butter, for the sauce
- 4 cups baby spinach or chopped kale (optional)
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 1 3/4 cups half and half
- 1/3 cup freshly grated parmesan cheese
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
- Crushed red pepper, for garnish (optional)
Gnocchi. Shelf stable potato gnocchi works well, and boiling it according to the package keeps it tender.
Shrimp. Choose large peeled and deveined shrimp and pat them dry so they sear instead of steaming.
Half and half. It makes a lighter sauce than heavy cream. Add it slowly while whisking to avoid lumps.
Parmesan. Grate it from a wedge for the smoothest sauce, and stir it in off the heat.
Spinach. Baby spinach wilts in two minutes, while kale needs a little longer.
How to Make Creamy Parmesan Gnocchi with Shrimp
1. Boil the gnocchi Cook the gnocchi according to the package directions, then drain and set aside.
2. Sear the shrimp Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Season the shrimp with salt and pepper and cook for 2 to 3 minutes, until pink and opaque. Move them to a plate.
3. Wilt the greens Add the spinach or kale to the skillet and cook for 2 to 3 minutes until wilted. Remove and set aside.
4. Start the sauce Melt the remaining 2 tablespoons of butter over medium heat. Add the garlic and stir for about 20 seconds until fragrant, then whisk in the flour and cook for 1 minute until golden.
5. Add the half and half Slowly whisk in the half and half and bring it to a gentle simmer. Cook for 1 to 2 minutes until the sauce thickens enough to coat a spoon.
6. Melt the cheese Remove the skillet from the heat and stir in the parmesan until smooth. Season with salt and pepper.
7. Combine and serve Fold the shrimp, greens, and gnocchi into the sauce and toss to coat. Garnish with parsley and a pinch of crushed red pepper.
How to Serve Creamy Parmesan Gnocchi with Shrimp
Serve straight from the skillet while the sauce is still silky. A crisp Italian house salad cuts through the richness, and mozzarella cheesy garlic bread is ideal for mopping up extra sauce. For a green side, roast a tray of air fryer broccoli with parmesan, and a blueberry mojito pitcher makes a refreshing drink pairing.
How to Store and Reheat Creamy Parmesan Gnocchi with Shrimp
Cool the leftovers and refrigerate them in an airtight container within 2 hours. They keep for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream until steaming hot. Do not freeze this dish, because the cream sauce can separate and the gnocchi turns soft.
Tips and Variations for Creamy Parmesan Gnocchi with Shrimp
Dry the shrimp. Pat them with paper towels so they brown instead of steaming.
Do not overcook the shrimp. They are done when pink and opaque, usually 2 to 3 minutes, and they toughen if left longer.
Whisk the flour well. Cooking it for a full minute removes the raw taste and prevents lumps.
Add the cheese off the heat. Hot sauce can make parmesan clump, so remove the pan from the burner first.
Thin the sauce. If the sauce thickens while standing, loosen it with a splash of milk.
Try pan seared gnocchi. For crisp edges, brown the boiled gnocchi in a little butter before adding them to the sauce.
Add some heat. A pinch of crushed red pepper in the garlic butter gives a gentle kick.
Keep seafood safe. Cook shrimp until opaque and refrigerate leftovers promptly. The FDA safe food handling guidance is a good general reference.
Frequently Asked Questions About Creamy Parmesan Gnocchi with Shrimp
Can I make creamy parmesan gnocchi with shrimp ahead of time?
The sauce and gnocchi are ideal fresh, but you can boil the gnocchi and prep the vegetables ahead, then finish the skillet when you are ready to eat.
What can I use instead of shrimp in creamy parmesan gnocchi with shrimp?
Sliced cooked chicken, sausage, or mushrooms all work, and each should be added to the sauce at the end.
Can I freeze creamy parmesan gnocchi with shrimp?
Freezing is not recommended because cream sauces separate and gnocchi softens. Enjoy leftovers within 3 days.
Can I use heavy cream instead of half and half?
Yes, but the sauce will be richer, so use a little less and thin it with milk if needed.
Do I need to thaw frozen shrimp first?
Yes. Thaw them in the refrigerator or under cold running water, then dry them well before cooking.
Creamy Parmesan Gnocchi with Shrimp
Equipment
- Large skillet
- Whisk
- Large pot
- Colander
Ingredients
Main Ingredients
- 16 oz potato gnocchi 1 package
- 1 lb raw shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tbsp unsalted butter for the shrimp
- 2 tbsp unsalted butter for the sauce
- 4 cup baby spinach or chopped kale, optional
- 3 cloves garlic minced
- 2 tbsp all purpose flour
- 1 ¾ cup half and half
- ⅓ cup parmesan cheese freshly grated
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
- ¼ tsp crushed red pepper optional, for garnish
Instructions
Cooking
- Boil. Cook the gnocchi as directed on the package, drain, and set aside.
- Cook the shrimp and greens. Sear the seasoned shrimp in olive oil and butter for 2 to 3 minutes until opaque, then wilt the spinach in the same pan and remove both.
- Build the sauce. Melt the remaining butter, cook the garlic for 20 seconds, whisk in the flour for 1 minute, then whisk in the half and half and simmer for 1 to 2 minutes until thick.
- Add the cheese. Take the pan off the heat and stir in the parmesan until smooth.
- Toss. Fold in the shrimp, greens, and gnocchi, then top with parsley and red pepper.
