Creamy Parmesan Gnocchi with Shrimp
Gnocchi and shrimp in a silky parmesan cream sauce.
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.
Notes
Substitutions: Heavy cream makes a richer sauce, and cooked chicken can replace the shrimp.
Tips: Pat the shrimp dry and add the cheese off the heat.
Storage: Refrigerate up to 3 days. Do not freeze.