Pesto Shrimp Gnocchi
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
619 kcal
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Course
Main Course
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Cuisine
American
Pesto Shrimp Gnocchi
Description
Pesto Shrimp Gnocchi highlights shrimp cooked in a smooth sauce made from pesto, cream, garlic, and lemon juice. The gnocchi cooks right in the sauce, absorbing its flavors while releasing starch to gently thicken it. Stirring in Parmesan cheese at the end adds depth and a slight savory tang. The final sprinkle of chopped parsley adds a fresh touch. The sauce blends savory, herbaceous, and citrus flavors in a creamy base, complementing the soft potato gnocchi and tender shrimp.
The dish can be served on its own for a filling meal, as the gnocchi and shrimp provide both carbohydrates and protein. It's practical to cook everything in one skillet, which simplifies preparation and cleanup. Adjusting the sauce's consistency is easy by adding more cream or broth if it thickens too much during cooking.
Choosing shrimp sized between 31-40 per pound works well to balance texture and flavor. The gnocchi need no pre-cooking, saving time. The creamy pesto sauce integrates garlic and lemon zest for brightness. If needed, thinning the sauce with extra broth or cream keeps the texture enjoyable. The recipe estimates nutrition values but emphasizes that ingredient variations can affect exact figures.
Ingredients
- 1 pound Shrimp see note, raw, thawed and peeled
- 1/4 cup pesto
- 2 cloves garlic minced
- 1 teaspoon lemon juice and zest of 1/2 lemon
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy cream aka whipping cream
- 1 pound potato gnocchi uncooked
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- parsley chopped, to taste (optional, fresh
Instructions
- If your shrimp are frozen, run them under cool water until they're fully thawed. Peel them and take the tails off.
- Add the pesto, garlic, lemon juice, lemon zest, chicken broth, and cream to a deep skillet over medium heat. Give it a stir until everything is combined.
- Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. The gnocchi cooks right in the sauce and the starch released thickens it up.
- Give the gnocchi a stir and then stir in the shrimp. Cook for another minute (covered) and then give it a stir and cook for another minute (covered). Let it cook uncovered for another minute or two, stirring often, until the shrimp are fully cooked through.
- Just before serving, stir in the parmesan cheese and season with extra salt & pepper as needed. I sprinkled some chopped parsley over top for some added freshness.
Notes
- Sized 31-40 shrimp per pound is recommended, but 3/4 to 1 pound shrimp is suitable.
- Adjust sauce thickness by adding cream or chicken broth if it becomes too thick during cooking.
- Gnocchi cooks directly in the sauce; no need to pre-cook before adding.
- Nutritional information is approximate and can vary with ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 380mg | 127% |
| Sodium | 1678mg | 70% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 392mg | 39% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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