If you're craving a creamy, restaurant-quality seafood pasta, try this Tuscan Shrimp Gnocchi recipe. It's easy to make at home in under 30 minutes, making it perfect for a busy weeknight dinner or a date night in.
Seafood and pasta are the ultimate combo. And they are an especially winning food combination when you're looking to get dinner on the table, fast!
This Tuscan Shrimp Gnocchi recipe has forkfuls of succulent shrimp, pillowy gnocchi, fresh spinach and sun-dried tomatoes in a luscious creamy sauce. It's fancy enough for a date night at home, but fast enough for even the busiest of weeknights. You can make this restaurant-quality dinner in under 30 minutes!
In fact, I have made this as a Fast Lunch recipe while working from home. It's truly that quick and easy to make -- and, it's absolutely delicious.
I LOVE this shrimp gnocchi recipe, and hope you'll be adding it to your regular dinner (or lunch!) rotation, too!
🌟 Why this recipe works
This Tuscan Shrimp Gnocchi ticks all the boxes when it comes to dreamy dinners.
- Fast - you can whip up a delicious dinner in under 30 minutes.
- Easy - we're starting with store-bought gnocchi, plus you can use frozen pre-cooked shrimp (thawed before cooking), and other ingredients you can find in any local grocery store. Making this a super easy recipe to make at home.
- Delicious Tuscan flavors - The sun dried tomatoes, spinach, and garlic add mouthwatering Tuscan flavors to the creamy sauce that clings to the potato gnocchi and coats the tender shrimp. It's absolutely delicious!
- Elegant weeknight dinner - This luxurious, succulent shrimp gnocchi is a fancy and elegant dinner that rivals any gnocchi dish you'd find at your favorite restaurant! But it's easy enough to make for a busy weeknight, and indulgent enough to enjoy for a special occasion or date night at home.
🛒 Ingredient notes
- Shrimp - Use large or jumbo shrimp. You can use fresh shrimp or frozen shrimp; if using frozen, make sure you thaw the shrimp completely before cooking.
- Olive oil - Use extra virgin olive oil to sauté the garlic and shrimp for the best flavor.
- Gnocchi - We're using shelf stable gnocchi for this recipe, which requires a quick boil to cook. You can use refrigerated gnocchi; see the Recipe FAQs below for how to use refrigerated or fresh gnocchi in this recipe.
- Sauce ingredients - To make the creamy sauce, you'll need heavy cream, butter, flour, and seafood stock or broth.
- Tuscan flavors - add fresh or frozen spinach, sundried tomatoes, fresh garlic, and parsley.
Optional additional ingredients include fresh lemon juice, lemon zest, and other fresh herbs such as basil, tarragon, and oregano.
✅ Step-by-step instructions
You can find detailed instructions in the printable recipe card at the bottom of this post. We've included this visual step-by-step guide of photos to help you as you make this tuscan shrimp gnocchi recipe.
- In a large pot of water, boil gnocchi according to package instructions.
- In a large skillet, heat the oil and melt the butter over medium-high heat.
- Add the minced garlic and sauté for one minute, just until the garlic becomes slightly soft and fragrant.
4. Pour in the cream.
5. Add the seafood stock.
6. Add the grated parmesan cheese. Stir well until the cheese has melted into the creamy sauce.
7. Add a ladle or two of the starchy pasta water from cooking the gnocchi to the sauce. Stir.
8. Add the shrimp and stir, cooking for 2 to 3 minutes, until the shrimp change color and are cooked through.
9. Time to add in the spinach and sundried tomatoes! I like to keep a little bit of the liquid/juices from the sun-dried tomatoes jar in with the sauce. It adds some beautiful color and enriches the Tuscan flavor.
10. Add in the cooked gnocchi and stir to coat the gnocchi with the sauce.
Garnish with chopped fresh parsley, chopped fresh basil and a sprinkling of more grated parmesan cheese.
👩🏻🍳 Recipe FAQs
- You can substitute chicken broth or vegetable broth for seafood stock or broth.
- Substitute your favorite vegan versions of parmesan cheese, heavy cream, and butter to make this a dairy-free gnocchi dish.
- Substitute crab meat or chunks of salmon for the shrimp if you feel like taking this seafood gnocchi in a non-shrimp direction.
- Add more vegetables like chopped zucchini or fresh cherry tomatoes.
- Add more fresh herbs, such as fresh basil, fresh oregano, thyme, or tarragon.
- For some nice, bright acidity, try adding a squeeze of fresh lemon juice or a sprinkle of fresh lemon zest just before serving.
Of course! Simply add the gnocchi to the skillet right after the garlic, and continue with the remaining instructions.
Yes! Instead of boiling it as you would shelf stable gnocchi in this recipe, you can add the refrigerated gnocchi to the skillet after the garlic. Stir and cook for 1 minute, then continue with the remaining steps. This is great if you want a one-pot shrimp gnocchi!
Allow the food to cool down, the store in an airtight container in the refrigerator for up to 3 days.
For best results, reheat leftover gnocchi in a pan on the stove. Add a splash of water and reheat over medium heat, stirring regularly, until the gnocchi is heated up. You can also place a serving in a microwave-safe bowl with a splash of water and microwave in 30-second increments until the gnocchi is heated through.
🍽 Serving ideas
Serve this pillowy gnocchi for dinner tonight along with a hearty loaf of Homemade French Bread or buttery Garlic Parmesan Knots. Or, if you're in a hurry and want a side of garlic bread to soak up that creamy white wine sauce, make our Air Fryer Garlic Bread. It's a family fave in our household!
🍷 🥂 Wine pairings
A crisp white wine is the perfect pairing with this creamy gnocchi with shrimp. pair it with a Sauvignon Blanc, Pinot Grigio, or a Chardonnay.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- A large pot to boil the gnocchi, and a spider or slotted spoon to transfer the cooked gnocchi to the sauce.
- A large skillet with high sides or a 4-quart sauté pan to make the cream sauce.
- Wooden spoon to stir the sauce and gnocchi.
More seafood pasta recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Tuscan Shrimp Gnocchi
- 1 large pot
- 1 pound (16 ounces) gnocchi (see notes)
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup seafood stock or broth chicken stock or vegetable stock will also work
- ½ cup grated parmesan cheese
- 2 Tablespoons all-purpose flour
- 2 cups spinach
- 1 jar (7 ounces) sun-dried tomatoes, with juices slightly drainer
- 1 pound shrimp
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon chopped fresh parsley
- If using shelf-stable gnocchi, boil water in a large pot and cook gnocchi according to package directions.
- In a large skillet over medium-high heat, add the olive oil and butter.
- Once the butter has melted, add the garlic and stir, sautéing about 1 minute, just until the garlic is soft and fragrant.
- Pour in the cream and seafood stock, and stir to combine.
- Add the grated parmesan cheese and flour, and whisk until both have melted into a silky smooth sauce.
- Add the spinach and sun-dried tomatoes, stir.
- Add the shrimp and stir to combine.
- Drain the gnocchi and add the cooked gnocchi to the skillet. Gently fold the gnocchi into the shrimp sauce to coat the gnocchi.
- Season with salt and pepper, and garnish with chopped fresh parsley just before serving.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.