Introduction

Oh, friends, do you ever have those nights where you’re craving something utterly delicious, something comforting, something that tastes like it took hours to make, but in reality, you have about 30 minutes before hunger strikes? I know I do! And that’s exactly where this Creamy Shrimp Gnocchi with Sun-Dried Tomatoes comes in. It’s the kind of dish that makes you feel like a gourmet chef without breaking a sweat. Imagine tender gnocchi, plump shrimp, and those sweet, chewy sun-dried tomatoes all swimming in the most luscious, creamy sauce. Pure magic, and it happens faster than you can say “pass the Parmesan!”

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 30 minutes. Perfect for busy weeknights!
Easy: No fancy techniques here. If you can boil pasta and stir a pan, you can make this.
Giftable: Okay, maybe not the entire dish unless you’re serving it fresh, but the sauce base can be prepped ahead, and you could even package up the dry ingredients (gnocchi, sun-dried tomatoes, and dried herbs) for a thoughtful foodie gift!
Crowd-Pleasing: Whether it’s a family dinner, a potluck, or a cozy date night in, everyone adores this rich and satisfying meal. The combination of creamy sauce, tender gnocchi, and savory shrimp is just irresistible.

Ingredients

Let’s gather our goodies! These are simple, everyday ingredients that come together to create something truly special:

1 pound gnocchi: Those little potato dumplings are the stars of our show! Store-bought is perfectly fine and super convenient.
1 tablespoon olive oil: Our base for sautéing.
1 tablespoon unsalted butter: Adds a touch of richness and helps get everything golden.
4 garlic cloves, minced: Because everything is better with garlic, right?
1 cup heavy cream: This is what makes our sauce wonderfully creamy and decadent.
½ cup seafood stock: Adds a lovely depth of flavor. If you don’t have seafood stock, chicken or vegetable stock works too, but seafood stock really makes the shrimp sing!
½ cup grated Parmesan cheese: For that salty, nutty goodness that melts into the sauce.
2 tablespoons all-purpose flour: This is our little secret to thickening the sauce perfectly.
2 cups spinach: A handful of greens to add color and a touch of freshness.
7 ounces sun-dried tomatoes, lightly drained and sliced: These bring a concentrated burst of sweet and tangy flavor. I love the ones packed in oil – just give them a quick drain.
1 pound shrimp, peeled and deveined: Medium or large shrimp work best. Make sure they’re ready to go!
½ teaspoon kosher salt: To enhance all those lovely flavors.
¼ teaspoon ground black pepper: A little kick to balance the richness.
1 tablespoon chopped fresh parsley: For a pop of color and a hint of freshness right at the end.

How to Make It

Alright, apron on, let’s get cooking! This is going to be so much fun.

Cook the Gnocchi: First things first, let’s get our gnocchi cooking. Follow the package directions – usually, it’s just a few minutes until they float to the top. Once they’re cooked, drain them well and set them aside. We’ll toss them into the sauce later.
Start the Sauté: While your gnocchi is doing its thing, grab a large skillet. Heat your olive oil and butter over medium heat. Once the butter is melted and shimmering, toss in your minced garlic. Let it cook for about a minute until it smells wonderfully fragrant. Be careful not to burn it!
Thicken Up: Sprinkle the all-purpose flour over the garlic and stir it around for about 1 minute. This little step helps toast the flour slightly and will ensure a smooth, lump-free sauce.
Build the Sauce: Now for the creamy magic! Gradually whisk in your seafood stock, followed by the heavy cream. Keep whisking until everything is smooth and well combined. Bring this beautiful mixture to a gentle simmer.
Parmesan Power: Stir in your grated Parmesan cheese. Keep stirring until it’s completely melted and the sauce has started to thicken just a little. Oh, the aroma!
Add the Goodies: Toss in your fresh spinach and the sliced sun-dried tomatoes. Give it a stir and let it cook for about 2-3 minutes, just until the spinach wilts down into the sauce.
Shrimp Time: Now, add your prepared shrimp to the skillet. Season them with your kosher salt and black pepper. Cook for about 3-5 minutes, or until the shrimp turn pink and are cooked all the way through. You’ll see them curl up and turn opaque.
Bring It All Together: Add your drained, cooked gnocchi to the skillet. Gently toss everything together, making sure each little gnocchi and every plump shrimp is coated in that glorious creamy sauce.
Garnish and Serve: Sprinkle with fresh chopped parsley for a bright finish. Serve immediately and watch the smiles appear!

Substitutions & Additions

This recipe is fantastic as is, but you know me, I love to play around! Here are some ideas:

For the Cream: If you’re looking for a lighter option, you can try using half-and-half, but the sauce might not be quite as rich and creamy.
Veggie Boost: Feel free to add other veggies! Sautéed mushrooms, roasted red peppers, or even some steamed broccoli florets would be delicious additions. Add them when you add the spinach.
Spice It Up: For a little heat, add a pinch of red pepper flakes along with the garlic.
Herbs: Fresh basil or a sprinkle of dried Italian seasoning can be lovely alternatives or additions to the parsley.
Lemon Zest: A little bit of lemon zest stirred in at the end can add a wonderful brightness to cut through the richness.

Tips for Success

A few little pointers to make this recipe foolproof:

Don’t Overcook the Gnocchi: Gnocchi cook very quickly. Keep an eye on them and don’t let them get mushy. They’re done when they float!
Prep Your Shrimp: Make sure your shrimp are peeled and deveined before you start. It saves precious time when you’re in the cooking flow.
Sauce Consistency: If your sauce seems a little too thick, you can thin it out with a splash more seafood stock or even a little water. If it’s too thin, let it simmer for another minute or two to reduce.
Prep Ahead: You can mince your garlic and drain your sun-dried tomatoes ahead of time to shave off even more minutes from your cooking time.

How to Store It

Leftovers are a delicious bonus! Store any remaining Creamy Shrimp Gnocchi in an airtight container in the refrigerator for up to 2-3 days. The sauce might thicken up as it cools, so you might want to add a splash of milk or water when reheating. Gently reheat on the stovetop over low heat or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I use pre-cooked shrimp? Yes, you can! Just add them at the very end of cooking, just long enough to heat them through, as they’re already cooked and can become tough if overcooked.
What if I don’t have seafood stock? Chicken or vegetable stock will work in a pinch. The flavor will be slightly different but still delicious!
Is this dish spicy? This recipe isn’t spicy as written, but you can easily add a pinch of red pepper flakes if you like a little heat!

Creamy Shrimp Gnocchi with Sun-Dried Tomatoes

A quick and easy creamy shrimp gnocchi dish with sun-dried tomatoes, perfect for a weeknight dinner. It's comforting, delicious, and comes together in about 30 minutes.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet
Pot for cooking gnocchi

Ingredients

Main ingredients

1 pound gnocchi Store-bought is fine
1 tablespoon olive oil
1 tablespoon unsalted butter
4 cloves garlic minced
1 cup heavy cream
0.5 cup seafood stock chicken or vegetable stock can be used
0.5 cup grated Parmesan cheese
2 tablespoons all-purpose flour
2 cups spinach fresh
7 ounces sun-dried tomatoes lightly drained and sliced
1 pound shrimp peeled and deveined
0.5 teaspoon kosher salt
0.25 teaspoon ground black pepper
1 tablespoon fresh parsley chopped

Instructions

Cook the gnocchi according to package directions until they float to the top. Drain well and set aside.
Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for about a minute until fragrant, being careful not to burn it.
Sprinkle all-purpose flour over the garlic and stir for about 1 minute to toast slightly.
Gradually whisk in seafood stock, then heavy cream. Whisk until smooth and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and the sauce begins to thicken.
Add spinach and sliced sun-dried tomatoes. Stir and cook for 2-3 minutes until spinach wilts.
Add shrimp to the skillet and season with salt and pepper. Cook for 3-5 minutes, or until shrimp turn pink and are cooked through.
Add the drained gnocchi to the skillet and toss gently to coat everything in the sauce.
Sprinkle with fresh chopped parsley and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce has thickened.