Description

This Creamy Parmesan Gnocchi with Shrimp, Sun-Dried Tomatoes, and Spinach is a rich and satisfying one-skillet dinner. Pillowy gnocchi and tender shrimp are coated in a velvety Parmesan cream sauce with sun-dried tomatoes and spinach — elegant enough for a dinner party, but easy enough for a weeknight meal.

Ingredients

1 lb potato gnocchi (store-bought or homemade)
1 lb large shrimp, peeled and deveined
2 tbsp olive oil (or oil from sun-dried tomatoes jar)
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, thinly sliced
3 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for garnish)
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp butter
Fresh basil or parsley for garnish (optional)

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Instructions

Step 1: Cook the Gnocchi

Boil salted water and cook gnocchi per package directions (they float when done).
Drain and set aside.

Step 2: Sauté the Shrimp

Heat olive oil in a skillet over medium-high heat.
Season shrimp with salt and pepper.
Sauté 1–2 minutes per side until opaque and pink. Remove and set aside.

Step 3: Build the Sauce

In the same skillet, melt butter and sauté garlic for 30 seconds.
Add sun-dried tomatoes and cook for 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth.
Season with red pepper flakes, salt, and pepper.

Step 4: Finish the Dish

Stir in spinach and cook until wilted.
Return shrimp and gnocchi to the skillet.
Toss everything gently to coat in sauce and heat through, 1–2 minutes.

Step 5: Serve

Plate and garnish with more Parmesan and herbs.
Optional: Add lemon juice, crispy bacon, or toasted pine nuts for added flair.

Notes

Use scallops or chicken instead of shrimp for variation.
Add a touch of white wine with the cream for deeper flavor.
Great with garlic bread or a green salad on the side.