This one-skillet dinner is pure comfort food with a little Tuscan flair. Pillowy gnocchi and juicy shrimp get tossed in a creamy Parmesan sauce loaded with sun-dried tomatoes and wilted spinach, all finished with a scatter of fresh basil. It’s rich and cozy, but comes together fast enough for a weeknight.
Why You’ll Love This Recipe
- Pillowy gnocchi meets juicy shrimp. Two comforting textures in one bowl.
- That classic Tuscan flavor combo. Sun-dried tomatoes, spinach, and Parmesan cream sauce never disappoint.
- One skillet, minimal cleanup. Everything comes together in the same pan.
- Ready in 25 minutes, so it’s an easy dinner for two on a busy night.
Ingredients
- 12 oz potato gnocchi
- 10 to 12 large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil, for garnish
How to Make Creamy Tuscan Shrimp Gnocchi
1. Prepare the gnocchi. Cook the gnocchi in generously salted boiling water according to package directions. Drain well and set aside. For extra texture, lightly toast the cooked gnocchi in a dry skillet for 2 minutes.
2. Sear the shrimp. Pat the shrimp dry with paper towels and season lightly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until pink and just opaque. Remove and set aside.
3. Build the sauce. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and sun-dried tomatoes, then sauté for 1 to 2 minutes until fragrant.
4. Make it creamy. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
5. Add the spinach. Add the baby spinach and cook briefly until just wilted. Taste and adjust with salt and black pepper.
6. Combine and serve. Return the gnocchi and shrimp to the skillet. Toss gently until everything is coated in the creamy Tuscan sauce and warmed through. Garnish with fresh basil and extra black pepper. Serve hot.
Tips for the Best Tuscan Shrimp Gnocchi
- Toast the gnocchi if you have time. A quick dry-skillet toast after boiling gives it a slightly crisp edge that holds up nicely in the creamy sauce.
- Don’t overcook the shrimp. They should just turn pink and opaque; they’ll warm through again when tossed back in at the end.
- Chop the sun-dried tomatoes small so their flavor spreads throughout the sauce instead of clumping in a few bites.
- Add the spinach at the end so it wilts gently without turning the sauce watery.
What to Serve with Creamy Tuscan Shrimp Gnocchi
This dish is hearty enough to stand on its own, but a side of crusty bread is perfect for scooping up any extra sauce. A simple arugula salad with lemon vinaigrette also balances the richness nicely.
Frequently Asked Questions
Can I substitute the heavy cream?
Half-and-half will work, though the sauce will be a bit thinner and less rich than with heavy cream.
Can I double this recipe?
Yes, this recipe scales well. Just use a larger skillet so everything has room to toss together evenly.
Creamy Tuscan Shrimp Gnocchi
Ingredients
Equipment
Method
- Cook the gnocchi in generously salted boiling water according to the package directions. Drain well and set aside. For extra texture, lightly toast the cooked gnocchi in a dry skillet for 2 minutes.
- Pat the shrimp dry with paper towels and season lightly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until pink and just opaque. Remove and set aside.
- Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and sun-dried tomatoes, then sauté for 1 to 2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the baby spinach and cook briefly until just wilted. Taste and adjust with salt and black pepper.
- Return the gnocchi and shrimp to the skillet. Toss gently until everything is coated in the creamy Tuscan sauce and warmed through. Garnish with fresh basil and extra black pepper. Serve hot.
