Shrimp Gnocchi Recipe
User Reviews
4.9
Shrimp Gnocchi Recipe
Description
The Shrimp Gnocchi Recipe starts with cooking either pan-fried refrigerated or boiled shelf-stable gnocchi, which are tender small potato dumplings. Shrimp is quickly sautéed with garlic in butter, then removed to keep textures distinct. A roux is made with butter and flour, to which chicken stock is added, simmering to a thick sauce base. Cream cheese and Parmesan melt in for creaminess and richness, while lemon zest and juice add brightness.
Finally, cooked gnocchi, shrimp, and baby spinach are folded into the sauce for a balanced mix of tender dumplings, flavorful shrimp, and wilted greens. The result is a rich sauce coating each bite, with a faint lemon tang that lifts the dish. It serves well as a single-pan main meal.
Using refrigerated pan-fry gnocchi is recommended, but shelf-stable boiled gnocchi can be used as well. Homemade gnocchi is softer, so it is advised to plate it first and then spoon over the sauce and shrimp to prevent over-softening.
Ingredients
- 1 ¼ lb gnocchi see notes
- 2 tablespoons butter divided
- 1 lb Shrimp peeled
- 4 cloves garlic finely minced
- 1 tablespoon flour
- 1 ¼ cups chicken stock or vegetable stock
- 4 ounces cream cheese can be light
- ¼ cup Parmesan Cheese grated
- lemon zest and juice from 1
- 3 ounces baby spinach
Instructions
- Cook the gnocchi according to the package directions. (See notes)
- While the gnocchi cooks, make the shrimp. Heat half of the butter in a large frying pan over medium heat. Add the shrimp and garlic and cook for 2-3 minutes, until the shrimp are cooked through. Remove the shrimp from the pan.
- Melt the remaining tablespoon of butter then whisk in the flour. Add the chicken stock and whisk until the sauce simmers and thickens. Add the cream cheese and parmesan and stir until they have melted into the sauce; this will take a few minutes. Stir in the lemon zest and juice.
- Add the cooked gnocchi, shrimp, and spinach to the pan and stir everything together.
Notes
- Refrigerated pan-fry gnocchi works well for this dish, but shelf-stable boiled gnocchi can also be used effectively.
- If using homemade gnocchi, which is softer, plate it first after cooking, then spoon the shrimp and sauce over to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 543kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 237mg | 79% |
| Sodium | 977mg | 41% |
| Potassium | 559mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2606IU | 52% |
| Vitamin C | 7mg | 8% |
| Calcium | 229mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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