Creamy Tuscan Shrimp Gnocchi
A delightful dish blending tender gnocchi with succulent shrimp in a rich, creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb potato gnocchi Soft and pillowy little pasta dumplings.
- 1 tbsp olive oil Earthy and fragrant.
- 1 tbsp unsalted butter Rich and silky.
- 1 lb large shrimp, peeled and deveined Juicy and succulent.
- 4 cloves garlic, minced Aromatic and pungent.
- 1 cup heavy cream Luscious and creamy.
- 1/2 cup grated Parmesan cheese Savory and slightly nutty.
- 1/2 cup sun-dried tomatoes, chopped Sweet and tangy.
- 2 cups baby spinach Bright and fresh.
- to taste Salt & pepper Essential for balancing flavors.
- optional Red pepper flakes For added heat.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Gently add the potato gnocchi once boiling (they will float when done, about 2-3 minutes). Drain and set aside.
- In a large skillet over medium heat, add the olive oil and butter. Once melted, add the peeled and deveined shrimp. Sauté them for about 2-3 minutes on each side or until they turn pink.
Cooking
- Add minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for about a minute until garlic becomes fragrant.
- Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir until cheese melts into the sauce.
- Add the baby spinach and cooked gnocchi, stirring until the spinach wilts and the gnocchi is coated in the sauce.
Serving
- Top the dish with torn fresh basil leaves, an extra sprinkle of Parmesan, and red pepper flakes if desired. Enjoy hot.
Notes
Don't overcook the shrimp. Salt boiling water for added flavor of gnocchi. Keep heat moderate to prevent cream from curdling.