Description
- Enjoy creamy shrimp gnocchi with spinach and sun-dried tomatoes—a one-skillet dinner done in 30 minutes
Ingredients
- 1 pound (16 ounces) gnocchi
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup seafood stock
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 cups spinach
- 7 ounces sun-dried tomatoes, lightly drained and sliced
- 1 pound shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Gnocchi
- In a large pot of boiling water, cook the gnocchi according to the package instructions. Once done, drain and set aside.
- Sauté the Garlic
- In a large skillet over medium-high heat, melt the butter with the olive oil. Add the minced garlic and sauté for about 1 minute until soft and fragrant.
- Make the Creamy Sauce
- Pour in the heavy cream and seafood stock, stirring well. Gradually add the grated Parmesan cheese and flour, whisking until the sauce becomes smooth and creamy.
- Add the Veggies
- Stir in the spinach and sun-dried tomatoes, allowing the spinach to wilt slightly in the sauce.
- Cook the Shrimp
- Add the shrimp to the skillet and stir occasionally until they turn pink and are fully cooked through.
- Combine with Gnocchi
- Once the shrimp are cooked, fold the cooked gnocchi into the skillet, gently mixing until the gnocchi is coated in the creamy sauce.
- Season and Serve
- Season with kosher salt and black pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes