Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!

Come on, guys.

You know I don’t have to convince any of you when it comes to a garlic parmesan cream sauce

I just don’t.

So go ahead and do that emergency grocery run.

You’ll need DeLallo Potato Gnocchi, fresh shrimp, and a whole mess of Parmesan and garlic.

Then, serve it right in that skillet.


We can’t waste a single drop of that cream sauce.

We just can’t.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce


  1. 1 (16-ounce) package DeLallo Potato Gnocchi
  2. 2 tablespoons unsalted butter
  3. 1 pound medium shrimp, peeled and deveined
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 tablespoons chopped fresh parsley leaves


  1. 1/4 cup unsalted butter
  2. 4 cloves garlic, minced
  3. 2 tablespoons all-purpose flour
  4. 1 cup chicken broth, or more, as needed
  5. 1 teaspoon dried thyme
  6. 1/2 teaspoon dried basil
  7. 1/2 cup half and half*
  8. 1/2 cup freshly grated Parmesan
  9. Kosher salt and freshly ground black pepper, to taste


  1. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
  5. Stir in shrimp and gnocchi, and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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