Pesto Shrimp Gnocchi
Whip up this pesto shrimp gnocchi in just one pan in under 30 minutes! Transform store-bought gnocchi into a gourmet meal in no time!
Try my Easy Pesto Gnocchi with Peas and Basil or Gnocchi made easy with Pesto and Zucchini for more of these tasty flavours.
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I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. Sharing homemade meals creates special memories that last.
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.
Salt & Pepper: These are essential for seasoning, but you can adjust them according to your taste preferences. If you’re avoiding salt, use herbs like oregano or basil for flavour.
These substitutions will help you adapt the recipe based on your availability or dietary preferences.
Variations
Creamy Pesto Shrimp Gnocchi: Add a splash of cream or half-and-half to create a creamy sauce. Simmer the sauce with the pesto, butter, and garlic until thickened before adding the cooked shrimp and gnocchi. Top with grated Parmesan cheese for extra creaminess.
Garlic Lemon Pesto Shrimp Gnocchi: Enhance the flavour with a squeeze of fresh lemon juice and some lemon zest. Sauté the garlic in butter until fragrant, then add the white wine and lemon juice before stirring in the pesto. Toss the cooked shrimp and gnocchi in the sauce, season with salt and pepper, and finish with a sprinkle of Parmesan and lemon zest.
Spicy Pesto Shrimp Gnocchi: Give your dish a kick of heat by adding crushed red pepper flakes or diced chilli peppers to the sauce. Sauté the garlic in butter with the spicy peppers, then deglaze the pan with white wine. Stir in the pesto, cooked shrimp, and gnocchi, adjusting the spice level to your preference. Top with grated Parmesan and fresh herbs like parsley or basil.
Mushroom Pesto Shrimp Gnocchi: Add sliced mushrooms to the pan with the garlic and sauté until golden brown before adding the white wine. Once the wine has reduced, stir in the pesto, cooked shrimp, and gnocchi. Finish with a sprinkle of grated Parmesan and chopped parsley.
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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.
More pasta recipes you may like
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Pesto Shrimp Gnocchi
Ingredients
- 500 grams about 17.6 ounces fresh gnocchi,
- 200 grams about 7 ounces raw peeled king prawns,
- 2 tablespoons pesto
- 50 grams about 3.5 tablespoons butter,
- 2 cloves of garlic chopped,
- 50 milliliters about 3.4 tablespoons white wine,
- 15 grams about 1.5 tablespoons 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.
- 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! 🌿
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Notes
- Gnocchi Texture: Cook the gnocchi until it’s soft but not mushy.
- Prawn Cooking: Don’t cook the prawns too long; they should be pink and firm.
- Seasoning: Taste the dish and add salt and pepper if needed.
- Fresh Ingredients: Use fresh ingredients for the best taste.
- Customization: You can add veggies like tomatoes or spinach if you like.
- Serving: Serve with salad or bread.
