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.
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.