Creamy Parmesan Shrimp Gnocchi Recipe — Easy Weeknight Dinner

Creamy Parmesan Gnocchi with Shrimp is an easy, restaurant-quality weeknight dinner. Succulent shrimp and pillowy potato gnocchi are coated in a silky cream sauce scented with garlic and Parmesan for a comforting, impressive meal.

A Simple Skillet Dinner with Store-Bought Gnocchi

Skillet meals are a favorite for their speed and minimal cleanup, and this one feels a bit fancy while staying effortless. Instead of regular pasta, this recipe uses potato gnocchi, and the protein is tender shrimp. It’s nearly a one-pan meal—the gnocchi are boiled briefly, then finished in the skillet so they absorb the sauce and pick up extra flavor.

What Are Gnocchi?

Gnocchi are small potato dumplings common in Italian cuisine. Cooked like pasta in boiling water, they’re light yet satisfying. Gnocchi work well with brothy soups or rich sauces like the creamy Parmesan sauce in this recipe.

Ingredients

You’ll need mostly pantry basics and one package of store-bought gnocchi. Here’s a quick overview:

For the Shrimp and Gnocchi

• Gnocchi: 1 package (about 16 ounces) store-bought gnocchi.
• Olive oil and butter: For cooking the shrimp.
• Shrimp: 1 pound fresh or thawed raw shrimp, peeled and deveined.
• Salt and pepper: To season.
• Greens (optional): Baby spinach or chopped kale adds color and nutrition.

For the Creamy Parmesan Sauce

• Butter: Used to make a roux and enrich the sauce.
• Garlic: Fresh, minced for best flavor.
• Flour: A small amount to thicken the sauce; cornstarch can be substituted.
• Half-and-half: Creates a rich sauce; milk or a dairy-free alternative can be used but will alter texture and flavor.
• Parmesan: Freshly grated gives the best flavor.
• Parsley: Optional garnish.

What Kind of Shrimp to Use

Use fresh or high-quality frozen shrimp. Thaw frozen shrimp fully and check for any off smells; a strong ammonia odor indicates spoilage. Peel and devein if needed, and remove tails if you prefer. Size is flexible—medium to jumbo all work well. Adjust cooking time to avoid overcooking.

How to Make Gnocchi with Shrimp

The method is straightforward—similar to making pasta and sauce. Follow these steps:

1. Cook the gnocchi: Boil according to package instructions and drain.
2. Cook the shrimp: While the gnocchi cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes until pink. Remove and set aside.
3. Wilt the greens (optional): If using spinach or kale, sauté briefly in the skillet until wilted, then remove and set aside.
4. Make the roux with garlic: Reduce heat to medium, melt 2 tablespoons butter, add minced garlic and cook about 20 seconds until fragrant. Stir in 2 tablespoons flour and cook about 1 minute until slightly golden.
5. Add the liquid: Slowly whisk in 1 3/4 cups half-and-half, bring to a simmer, and cook 1–2 minutes until thickened, whisking to remove lumps.
6. Finish the sauce: Stir in 1/3 cup freshly grated Parmesan, season with salt and pepper, remove from heat, then add the cooked shrimp, gnocchi, and greens. Toss gently to coat.
7. Serve: Garnish with chopped parsley and serve warm.

Tips and Tricks

• Salt carefully: Some store-bought gnocchi and pre-grated cheeses carry extra salt. Taste before adding more.
• Skillet gnocchi option: If you find pre-cooked skillet gnocchi, you can skip boiling and cook directly in the pan.
• Shrimp shortcuts: Use peeled and deveined shrimp to save prep time. If using pre-cooked shrimp, add them at the end to warm through.
• Add vegetables: Boost nutrition by cooking vegetables in the gnocchi water or sautéing them briefly—broccoli, peas, asparagus, or sliced carrots work well.

Serving Suggestions

This dish pairs nicely with a bright green vegetable and crusty bread to soak up the sauce. Consider steamed or roasted vegetables and rustic bread for a complete meal.

Storing Leftovers

• Refrigerate: Store leftovers in airtight containers for up to 2 days.
• Reheat: Warm gently over low heat in a covered skillet or saucepan until heated through, stirring occasionally. Avoid high heat to prevent overcooking the shrimp.

Freezing

• This dish freezes reasonably well. Cool completely, transfer to freezer-safe bags or containers, press out excess air, and freeze up to 6 weeks.
• Thaw overnight in the refrigerator before reheating to maintain texture.

More Easy Shrimp Recipes

• Baked Cream Cheese Pasta with Shrimp
• Easy Shrimp Fried Rice with Pineapple
• Coconut Shrimp Cakes