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.
Notes
Toast the cooked gnocchi in a dry skillet for about 2 minutes for lightly crisp edges and extra texture.
Do not overcook the shrimp during the first sear because they will warm through again in the sauce.
Chop the sun-dried tomatoes into small pieces so their flavor spreads evenly throughout the dish.
Add the spinach near the end so it wilts gently without making the sauce watery.
Frozen gnocchi may be used and should be cooked according to the package directions.
Half-and-half may be substituted for the heavy cream, although the sauce will be thinner and less rich.
The recipe can be doubled in a larger skillet so the ingredients have enough room to combine evenly.