Tuscan Shrimp With Gnocchi

Ingredients

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.

Notes

Gnocchi:

The recipe calls for shelf-stable gnocchi, which requires boiling to cook. If you are using refrigerated gnocchi, you can add it to the skillet after the garlic, stir and cook for 1 minute, then continue with the remaining steps. Refrigerated gnocchi is a great way to make one-pot gnocchi!

Storage:

allow the food to cool, then store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

Frequently Asked Questions:

What type of gnocchi is best for this recipe?

You can use shelf-stable or fresh gnocchi, depending on your preference.

Follow the package instructions for cooking.

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp.

Thaw them before adding to the skillet.

Is there a substitute for seafood stock if I don’t have it?

Chicken or vegetable stock can be used as an alternative for seafood stock.

Can I use milk instead of heavy cream for a lighter version?

Yes, you can use whole milk or a combination of milk and cream for a lighter sauce.

How do I know when the shrimp is cooked?

Shrimp turns opaque and pink when cooked.

Be cautious not to overcook, as it can become rubbery.

Can I make this recipe in advance and reheat it?

Yes, you can prepare it in advance.

Reheat gently, and you may need to add a splash of liquid to maintain the sauce’s consistency.

What vegetables can I add besides spinach and sun-dried tomatoes?

Mushrooms, cherry tomatoes, or asparagus would be delicious additions.

Is there a substitute for all-purpose flour for a gluten-free version?

You can use a gluten-free flour blend as a substitute for all-purpose flour.

What can I serve as a side with Tuscan Shrimp and Gnocchi?

A simple salad, crusty bread, or steamed vegetables complement the dish well.

Can I use other herbs besides parsley for garnish?

Fresh basil or chives would also be excellent choices for garnishing.