20-Min Pesto Shrimp Gnocchi (One-Pan, Easy!) 

Whip up this pesto shrimp gnocchi in just one pan, ready in 20 minutes, no fuss! Transform store-bought gnocchi into a gourmet meal in no time! Perfectly tender shrimp, chewy gnocchi & creamy pesto sauce. Quick dinner win!

I love creating dishes like easy pesto gnocchi with peas and gnocchi with zucchini and pesto, which are easy to make and taste amazing. In just 30 minutes, I can whip up a delicious meal for my family using simple, wholesome ingredients. Cooking at home not only lets me control what goes into our food but also creates special memories around the table. Don't forget to try my zucchini scarpaccia recipe for another fuss-free favourite!

What are Gnocchi?

Gnocchi are small Italian dumplings made from potatoes and flour. They're soft and chewy and are usually served with sauces like marinara or pesto. Gnocchi are boiled until they float and can be used in many different dishes.

💗 Why This Recipe Works

What kind of gnocchi to use

In my one-pan gnocchi recipes, I typically use shelf-stable (vacuum-sealed) gnocchi, which can be found in the dry pasta aisle of most grocery stores. However, the refrigerated variety can also be used if preferred.

🥘 Ingredients

*See the recipe card for full information on ingredients and quantities.

• If you're using a jar of pesto, add a layer of olive oil on top after each use to keep it fresh longer.
• Frozen prawns work as well-just thaw them completely.
• Gnocchi cooks fast. Don't walk away-it's ready when it floats, usually in 2-3 minutes.
• Garlic burns quickly-keep the heat low when sautéing to avoid bitterness.
• Use a large pan so everything gets a good toss and doesn't get soggy.

♻️ Substitutions

• Fresh Gnocchi: You can substitute dried gnocchi or even pasta such as penne or fusilli if fresh gnocchi isn't available.
• Raw Peeled King Prawns: Swap shrimp for cooked shrimp, grilled chicken, scallops, chunks of white fish or white beans (vegetarian).
• Pesto: Make a quick homemade pesto sauce by blending fresh basil leaves, garlic, olive oil, pine nuts, and Parmesan cheese. Alternatively, use store-bought basil or sun-dried tomato pesto.
• Butter: Replace with olive oil or coconut oil for a healthier option.
• Garlic: You can use garlic powder or paste instead of fresh garlic.
• White Wine: Use chicken or vegetable broth, or simply omit it and use a splash of lemon juice for acidity.
• Grated Parmesan: Any hard cheese like Pecorino Romano or Grana Padano can be used.
• Add-ons: Stir in baby spinach, roasted cherry tomatoes, or artichokes for colour. A pinch of red pepper flakes or a drizzle of chilli oil.

📋 Variations

• Creamy Version: Add cream or half-and-half to pesto sauce, simmer until thickened, then mix with shrimp and gnocchi. Top with Parmesan.
• Lemon Garlic: Sauté garlic in butter, add white wine and lemon juice, then toss with pesto, shrimp and gnocchi. Finish with lemon zest.
• Spicy Style: Cook garlic with red pepper flakes or chillies, deglaze with wine, then combine with pesto, shrimp and gnocchi. Garnish with fresh herbs.
• Mushroom Twist: Sauté mushrooms with garlic, add wine, then mix in pesto, shrimp and gnocchi. Top with parsley.
• Baked Version: For a crispy topping, transfer the cooked pesto shrimp gnocchi to an oven-safe dish, sprinkle with breadcrumbs + Parmesan, and broil for 3-5 minutes until golden.
  

💭 Expert Tips

• Avoid Gummy Gnocchi: Don't overcook! Shelf-stable gnocchi needs just 2 minutes in boiling water. Fresh gnocchi cooks even faster (1 minute).
• Pesto Separation Fix: If pesto thickens in the fridge, whisk in 1 tablespoon warm water before reheating.
• Cook Shrimp Well: Cook the shrimp until they turn pink and are no longer see-through anymore. Be careful not to overcook them, or they'll become tough.

Storage and leftovers

For the best texture, gnocchi are ideal when freshly made. Storing and reheating them can cause them to become hard and lose their softness. It's best to cook only the amount you plan to serve and make the recipe again as needed for optimal enjoyment.

❓Pesto Shrimp Gnocchi FAQs

Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

📖 Recipe

Pesto Shrimp Gnocchi

Claudia Ciorteanu

This recipe for Gnocchi with Shrimp and Pesto features small Italian dumplings (gnocchi) tossed with shrimp and pesto sauce for a delicious meal.

5 from 12 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 377 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 500 grams gnocchi
• ▢ 200 grams raw peeled king prawns,
• ▢ 2 tablespoons pesto
• ▢ 50 grams butter
• ▢ 2 cloves garlic chopped
• ▢ 50 milliliters white wine
• ▢ 15 grams grated Parmesan
• ▢ Salt and pepper to taste

Instructions

 

• Begin by cooking the gnocchi in a pan of boiling salted water for about 2 minutes, or until they float to the surface.
  500 grams gnocchi
• While the gnocchi is cooking, prepare the prawns by running a knife down the back of 5-6 prawns to butterfly them. Then, finely chop the remaining prawns.
  200 grams raw peeled king prawns,
• Heat a large non-stick frying pan over medium heat. Add the butter and allow it to melt.
  50 grams butter
• Add the chopped garlic and whole prawns to the pan. Cook for about 2 minutes, then add the white wine.
  2 cloves garlic, 50 milliliters white wine
• Next, toss in the chopped prawns and cook for an additional 2 minutes, until they turn pink and opaque. Stir in the pesto sauce until well combined.
  2 tablespoons pesto
• Drain the cooked gnocchi and transfer them to the pan with the prawns and pesto. Season with freshly ground black pepper and sprinkle with grated Parmesan cheese. Serve immediately and enjoy your delicious Pesto Shrimp Gnocchi!
  15 grams grated Parmesan, Salt and pepper to taste

Video

Notes

🍽️ Serving & Storage

• Leftovers: Store in an airtight container for up to 2 days.
• Reheating: Gently warm in a skillet with 1 teaspoon olive oil or butter to revive the sauce. Add a splash of water or extra pesto if needed (gnocchi absorbs moisture!).
• Meal Prep: Cook gnocchi and shrimp separately, then combine when reheating to prevent mushiness.

🔥 Flavor Boosters

• Crunch: Top with toasted pine nuts or crispy garlic breadcrumbs.
• Spice: A pinch of red pepper flakes or drizzle of chili oil.
• Umami: Finish with shaved Parmesan or a squeeze of lemon.

♻️ Easy Swaps & Variations

• Protein: Swap shrimp for grilled chicken, scallops, or white beans (vegetarian).
• Veggies: Stir in baby spinach, roasted cherry tomatoes, or artichokes for color.
• Creamy Version: Mix in 2 tablespoon heavy cream with the pesto for richness.

⏳ Make-Ahead Tip

• • Pesto Separation Fix: If pesto thickens in the fridge, whisk in 1 tablespoon warm water before reheating.

Nutrition

Calories: 377kcalCarbohydrates: 46gProtein: 13gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 94mgSodium: 924mgPotassium: 77mgFiber: 3gSugar: 0.3gVitamin A: 586IUVitamin C: 1mgCalcium: 104mgIron: 5mg

Tried this recipe?Let us know how it was!