Tuscan Shrimp With Gnocchi
If you want a creamy, restaurant-quality seafood pasta, try this Tuscan Shrimp Gnocchi dish. It's simple to prepare at home in about 30 minutes, making it ideal for a hectic weekday supper or a romantic night.
Yield: 6
Materials
- 1 pound 16 ounces gnocchi (see notes)
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup seafood stock or broth chicken stock or vegetable stock will also work
- ½ cup grated parmesan cheese
- 2 Tablespoons all-purpose flour
- 2 cups spinach
- 1 jar 7 ounces sun-dried tomatoes, with juices slightly drainer
- 1 pound shrimp
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon chopped fresh parsley
Instructions
- If using shelf-stable gnocchi, boil water in a large pot and cook gnocchi according to package directions.
- In a large skillet over medium-high heat, add the olive oil and butter.
- Once the butter has melted, add the garlic and stir, sautéing about 1 minute, just until the garlic is soft and fragrant.
- Pour in the cream and seafood stock, and stir to combine.
- Add the grated parmesan cheese and flour, and whisk until both have melted into a silky smooth sauce.
- Add the spinach and sun-dried tomatoes, stir.
- Add the shrimp and stir to combine.
- Drain the gnocchi and add the cooked gnocchi to the skillet. Gently fold the gnocchi into the shrimp sauce to coat the gnocchi.
- Season with salt and pepper, and garnish with chopped fresh parsley just before serving.