Pesto Shrimp Gnocchi

5 from 12 votes

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

Prep Time10

Cook Time10

Total Time20

Cuisine: Italian

Servings:

Calories: 377kcal

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

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.

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.

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