Whip up this pesto shrimp gnocchi in just one pan ready in 20 minutes! Transform store-bought gnocchi into a gourmet meal in no time!
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!
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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.
💭 Expert Tips
- Cook Gnocchi Just Right: Make sure your gnocchi is cooked perfectly - not too soft or hard. It should be just right to keep its nice texture.
- Pick Good Pesto: Choose a tasty pesto sauce, homemade or from a good store. It adds a lot of flavour to the dish, so quality matters.
- Cook Shrimp Well: Cook the shrimp until they turn pink and aren't see-through anymore. Be careful not to overcook them, or they'll become tough. Keep them tender for the best taste.
What kind of gnocchi to use
In my one-pan gnocchi recipes, I typically use shelf-stable (vacuum-sealed), which can be found in the dry pasta aisle of most grocery stores. However, the refrigerated variety can also be used if preferred.
♻️ Substitutions
Here are some substitutions for the ingredients in the recipe:
- 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: Substitute with cooked shrimp or other seafood like scallops or chunks of white fish.
- Pesto: Make a quick substitute 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: Substitute with 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 instead of Parmesan.
📋 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 chilies, 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.
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.
Looking for more? Check out +54 Easy Dinner Recipes!
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Pesto Shrimp Gnocchi
Ingredients
- 500 grams gnocchi 17.6 ounces
- 200 grams raw peeled king prawns, 7 ounces
- 2 tablespoons pesto
- 50 grams butter 3.5 tablespoons
- 2 cloves garlic chopped
- 50 milliliters white wine 3.4 tablespoons
- 15 grams grated Parmesan 1.5 tablespoons
- 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.
- 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.
- Heat a large non-stick frying pan over medium heat. Add the butter and allow it to melt.
- Add the chopped garlic and whole prawns to the pan. Cook for about 2 minutes, then add the 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.
- 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!
Video
Notes
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- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid drying out the shrimp.
- You can make it ahead, but add extra pesto when reheating as the gnocchi may absorb some sauce.
- Top with Parmesan or pine nuts for extra taste.
- Add veggies like spinach or sun-dried tomatoes for more texture.
- For a spicy kick, sprinkle with red pepper flakes.
- Swap shrimp for chicken or another protein if preferred.
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Nutrition
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Krystel says
This recipe for Gnocchi with Shrimp and Pesto features small Italian dumplings (gnocchi) tossed with shrimp and pesto sauce for a delicious meal.
Nora says
I am an absolute fan of gnocchi, and this pesto shrimp version is a welcome alternative! Thank you!
Juyali says
Gnocchi is one of my favorite dishes. This recipe delivered on flavor and easiness. Just wonderful!
Brittany F. says
This recipe combines all of my favorite things, so I had to make it. I followed the directions as written and it was so delicious - creamy, flavorful and filling!
Alexandra says
Comfort food doesn’t get much better or more delicious. Such a lovely combination of flavours and one for the whole family to enjoy. Thank you for the tasty recipe!
Tisha says
This pesto gnocchi with shrimp is amazing! A nice change-up in the weekly menu!!