
Gnocchi Delight: A Creamy Pesto & Shrimp Recipe
Gnocchi, those delightful little potato dumplings, are a blank canvas just waiting to be painted with flavor. And what better way to do that than with vibrant pesto and succulent shrimp? This recipe for gnocchi with pesto and shrimp is quick, easy, and incredibly satisfying. It’s perfect for a weeknight dinner, yet elegant enough to serve to guests. Get ready to experience a symphony of textures and tastes that will leave you wanting more!
Why This Recipe Works
This recipe strikes a perfect balance of flavors and textures. The pillowy soft gnocchi provides a comforting base, while the bright, herbaceous pesto adds a burst of freshness. The shrimp contributes a touch of sweetness and a delightful chewiness, and a hint of creaminess ties it all together, creating a harmonious and decadent dish.
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of pesto, shrimp, and gnocchi is a taste sensation.
- Versatile: You can easily adapt this recipe to your liking by adding vegetables or using different types of pesto.
- Elegant: Impress your guests with this restaurant-quality dish.
Ingredients You’ll Need
- Gnocchi: 1 pound (450g) pre-made gnocchi (fresh or shelf-stable)
- Shrimp: 1 pound (450g) peeled and deveined shrimp (medium to large size)
- Pesto: 1/2 cup (120ml) fresh pesto (homemade or store-bought)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Heavy Cream: 1/4 cup (60ml)
- Lemon Juice: 1 tablespoon
- Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of heat)
- Salt and Black Pepper: To taste
- Fresh Basil: For garnish (optional)
- Parmesan Cheese: Grated, for serving (optional)
Step-by-Step Instructions
Follow these simple steps to create your own gnocchi with pesto and shrimp masterpiece:
Step 1: Prepare the Shrimp
Pat the shrimp dry with paper towels. This will help them brown nicely in the pan. In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. If you’re using red pepper flakes, add them now as well. This step ensures the shrimp are evenly seasoned and ready to cook.
Step 2: Cook the Shrimp
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and have a slight char. Remove the shrimp from the skillet and set aside.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions. Typically, the gnocchi will float to the surface when they are cooked through. Reserve about 1/2 cup of the pasta water before draining the gnocchi. The starchy water will help create a creamy sauce.
Step 4: Make the Sauce
While the gnocchi is cooking, add the minced garlic to the same skillet you used to cook the shrimp. Cook over medium heat for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Pour in the heavy cream and bring to a simmer. Cook for 1-2 minutes, or until the sauce has slightly thickened. Stir in the pesto and lemon juice. Season with salt and pepper to taste.
Step 5: Combine Everything
Add the cooked gnocchi and shrimp to the skillet with the pesto sauce. Toss gently to combine, ensuring that the gnocchi and shrimp are coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Step 6: Serve and Garnish
Serve the gnocchi with pesto and shrimp immediately. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. A squeeze of fresh lemon juice can also brighten the flavors.
Tips for Success
- Don’t Overcook the Shrimp: Overcooked shrimp are rubbery and tough. Cook them just until they are pink and opaque.
- Use Fresh Pesto: Fresh pesto has the best flavor. If you’re using store-bought pesto, look for a high-quality brand.
- Don’t Forget the Pasta Water: The starchy pasta water is essential for creating a creamy sauce.
- Taste and Adjust Seasoning: Be sure to taste the sauce and adjust the seasoning as needed.
- Add Some Veggies: Consider adding some vegetables like cherry tomatoes, spinach, or asparagus to the dish for added flavor and nutrients.
Variations and Substitutions
This recipe is incredibly versatile. Here are some variations and substitutions you can try:
- Different Types of Pesto: Experiment with different types of pesto, such as sun-dried tomato pesto or kale pesto.
- Different Seafood: Use scallops, mussels, or clams instead of shrimp.
- Vegetarian Option: Omit the shrimp and add vegetables like roasted bell peppers or zucchini.
- Creamy Tomato Sauce: Substitute the pesto with a creamy tomato sauce for a different flavor profile.
- Spice it Up: Add more red pepper flakes for a spicier dish.
- Garlic Lovers: Add extra garlic for a more intense garlic flavor.
- Gluten-Free: Use gluten-free gnocchi.
- Add Wine: Deglaze the pan with a splash of white wine after cooking the garlic for a richer flavor.
Serving Suggestions
Gnocchi with pesto and shrimp is a complete meal on its own. However, you can also serve it with a side salad or some crusty bread for dipping in the sauce. Here are some specific serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette.
- Garlic Bread: Crusty bread brushed with garlic butter.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Making Ahead and Storing
While gnocchi with pesto and shrimp is best served fresh, you can prepare some components ahead of time. The pesto can be made up to a few days in advance and stored in the refrigerator. The shrimp can also be peeled and deveined ahead of time. However, it’s best to cook the gnocchi and shrimp just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or cream to prevent the gnocchi from drying out. Reheat gently over low heat or in the microwave.
Frequently Asked Questions (FAQs)
Here are some frequently asked questions about making gnocchi with pesto and shrimp:
- Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove any excess moisture.
- Can I make my own gnocchi?
Yes, you can make your own gnocchi. However, it is a bit more time-consuming than using pre-made gnocchi. There are many recipes available online.
- Can I use store-bought pesto?
Yes, you can use store-bought pesto. However, fresh pesto will have the best flavor. Look for a high-quality brand if using store-bought.
- Can I add other vegetables?
Yes, you can add other vegetables to the dish. Cherry tomatoes, spinach, asparagus, and zucchini are all great additions.
- How do I prevent the gnocchi from sticking together?
To prevent the gnocchi from sticking together, make sure to cook them in plenty of salted water. Don’t overcrowd the pot. You can also toss the cooked gnocchi with a little olive oil to prevent them from sticking.
- What if my pesto is too thick?
If your pesto is too thick, you can thin it out with a little olive oil or water.
- Can I freeze leftovers?
Freezing leftovers is not recommended as the gnocchi can become mushy upon thawing.
Nutritional Information
(Approximate values per serving, may vary depending on ingredients used)
- Calories: 550-650
- Protein: 30-40g
- Fat: 30-40g
- Carbohydrates: 40-50g
This recipe provides a good source of protein and carbohydrates. It’s important to consider the sodium content if using store-bought pesto and adjust accordingly.
Enjoy Your Gnocchi Delight!
This gnocchi with pesto and shrimp recipe is a delicious and easy way to enjoy a comforting and flavorful meal. With its vibrant flavors and satisfying textures, it’s sure to become a new favorite in your household. Don’t be afraid to experiment with different variations and substitutions to create your own unique masterpiece. Happy cooking!
Recipe Card
Gnocchi with Pesto and Shrimp
A quick and easy recipe for gnocchi with pesto and shrimp, perfect for a weeknight dinner.
Ingredients:
- 1 pound (450g) pre-made gnocchi
- 1 pound (450g) peeled and deveined shrimp
- 1/2 cup (120ml) fresh pesto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup (60ml) heavy cream
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
- Parmesan cheese for serving (optional)
Instructions:
- Toss shrimp with 1 tablespoon olive oil, salt, pepper, and red pepper flakes (if using).
- Heat remaining olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, until pink and opaque. Remove from skillet.
- Cook gnocchi according to package directions. Reserve 1/2 cup pasta water before draining.
- In the same skillet, cook garlic over medium heat until fragrant (about 30 seconds).
- Pour in heavy cream and simmer for 1-2 minutes, until slightly thickened.
- Stir in pesto and lemon juice. Season with salt and pepper to taste.
- Add cooked gnocchi and shrimp to the skillet. Toss gently to combine. Add reserved pasta water if needed to adjust consistency.
- Serve immediately, garnished with fresh basil and Parmesan cheese (if desired).