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To make creamy pesto shrimp gnocchi, gather these simple items: - 1 pound of gnocchi (fresh or frozen) - 1 pound of shrimp, peeled and deveined - 1 cup heavy cream - ½ cup basil pesto (store-bought or homemade) - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - Sea salt and freshly ground black pepper to taste - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish Choose shrimp that look shiny and clear. Avoid any with black spots or a strong odor. Fresh shrimp should feel firm to the touch. If you can, buy shrimp from local markets or trusted sources. Wild-caught shrimp often taste better than farmed shrimp. If you need to buy frozen shrimp, pick ones that are frozen quickly and are still firm. You can use fresh or frozen gnocchi for this recipe. Fresh gnocchi cooks faster and has a soft texture. Frozen gnocchi may need a minute longer to cook. Check the label for cooking time. Look for gnocchi made with quality ingredients. If you're feeling adventurous, you can even try making gnocchi at home using potatoes and flour. This adds a personal touch to your dish. Start by boiling a large pot of salted water. When the water is bubbling, add the gnocchi. Fresh gnocchi cooks fast, usually 2 to 4 minutes. You know they are done when they float to the top. Once cooked, drain them well. Make sure they are not sticky, or they will clump together. Next, grab a large skillet and heat olive oil over medium heat. Add minced garlic and cook it for about 30 seconds. You want it to smell nice, not burn. Now, add the shrimp to the skillet. Sprinkle sea salt and black pepper over them. Cook for 2 to 3 minutes on each side until they turn pink and opaque. After cooking, take the shrimp out and keep them warm while you move to the next step. In the same skillet, lower the heat and pour in the heavy cream. Stir in the basil pesto until it mixes well. Let the sauce simmer for 1 to 2 minutes. This step helps it thicken up a bit. Make sure to stir it occasionally so it does not stick to the pan. Now it's time to bring everything together. Add the cooked gnocchi and sautéed shrimp back into the skillet. Use a spatula to gently toss them in the creamy pesto sauce. Make sure all the gnocchi and shrimp get coated well. Heat through for another 1 to 2 minutes to blend the flavors. To keep your sauce creamy, start with heavy cream. It gives a rich base. Stir in the basil pesto slowly. This helps blend the flavors well. Let it simmer gently. Too much heat can make the sauce thin. If it gets too thick, add a splash of stock or water. This helps maintain the right consistency. Want to speed things up? Use frozen gnocchi. They cook quickly and save prep time. You can also buy pre-cooked shrimp. Just heat them up in the pan. If you have leftover pesto, use that instead of making fresh. This keeps the dish simple and quick. To prevent sticky gnocchi, follow these steps. First, boil water with plenty of salt. This adds flavor and helps the gnocchi cook evenly. Once they float, drain them right away. Don’t let them sit in the water. Toss them lightly with olive oil. This keeps them separate until you add them to the sauce. {{image_4}} You can switch up the shrimp for other proteins. Chicken works great in this dish. Just cut it into small pieces and cook it like the shrimp. Salmon is another option. You can pan-sear it until it's just cooked, then mix it with the sauce. Even tofu can be used for a plant-based choice. It will soak up the creamy sauce well. To make this dish vegetarian, skip the shrimp. Use mushrooms instead. Sauté them in olive oil until brown and tender. You can also add spinach for extra greens. It will wilt nicely in the creamy sauce. Another option is to use chickpeas. They add protein and a nice texture. You can add spices for extra flavor. A pinch of red pepper flakes gives a nice kick. Fresh herbs like parsley or thyme can brighten up the dish. You can also toss in some cherry tomatoes. They add a sweet burst and color. For a twist, try adding sun-dried tomatoes or olives for a Mediterranean flair. After enjoying your creamy pesto shrimp gnocchi, store any leftovers in an airtight container. This keeps the meal fresh and prevents it from drying out. Make sure to let it cool down before sealing. Store it in the fridge for up to three days. If you want to enjoy it later, keep it separate from the sauce to maintain texture. To reheat, place the leftovers in a skillet over low heat. Add a splash of cream or water to help revive the sauce. Stir gently to warm everything evenly. You can also microwave it in a bowl. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between, until hot. Freezing creamy pesto shrimp gnocchi is not the best option. The sauce may separate and the texture of the shrimp can change. If you want to freeze it, do so without the sauce. Store the gnocchi and shrimp in a freezer-safe bag. When ready to eat, thaw in the fridge overnight. Then, cook fresh sauce to go with it. Yes, you can use homemade pesto. It adds a fresh taste. Making your own pesto is easy. Just blend basil, garlic, nuts, and olive oil. Then mix in some cheese. Use it in this dish for a personal touch. You can tell shrimp are cooked when they turn pink and opaque. Each shrimp should curl into a C shape. If they are gray or bend into an O shape, they need more time. For best results, cook shrimp for 2-3 minutes on each side. You can use half-and-half or coconut cream instead. Both options will give a creamy texture. If you want a lighter choice, use Greek yogurt mixed with a little milk. This keeps the dish rich without the extra calories. You can prepare parts of this dish ahead. Cook the gnocchi and shrimp earlier in the day. Store them separately in the fridge. Just make the sauce right before serving. This keeps everything fresh and tasty. In this article, we explored how to create a delicious shrimp and gnocchi dish. We discussed selecting fresh shrimp and the right type of gnocchi. You learned step-by-step instructions for cooking and making a creamy sauce. I shared tips for a creamy texture and how to keep gnocchi from sticking. You can also try different proteins or make it vegetarian. Remember, proper storage and reheating make leftovers enjoyable. With these insights, you can impress anyone with your cooking skills. Enjoy every bite!

Creamy Pesto Shrimp Gnocchi 15 Minutes

Indulge in a delicious Creamy Pesto Shrimp Gnocchi that’s quick and easy to make! This delightful recipe features tender gnocchi, succulent shrimp, and a rich pesto cream sauce that will impress your family and friends. Perfect for weeknight dinners or special occasions, it's ready in just 15 minutes! Click through to explore the full recipe and elevate your mealtime with this creamy comfort dish.
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Ingredients
  

1 pound of gnocchi (fresh or frozen)

1 pound of shrimp, peeled and deveined

1 cup heavy cream

½ cup basil pesto (store-bought or homemade)

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

Sea salt and freshly ground black pepper to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, typically 2-4 minutes, until they rise to the surface. Drain the gnocchi and set aside, ensuring they are not sticky.

    Sauté the Shrimp: In a spacious skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Carefully add the shrimp to the skillet and season generously with sea salt and freshly ground black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside, keeping them warm.

      Make the Creamy Sauce: In the same skillet, lower the heat to a gentle simmer. Pour in the heavy cream and stir in the basil pesto until thoroughly combined. Allow the sauce to simmer for 1-2 minutes until it thickens slightly, stirring occasionally to prevent sticking.

        Combine: Return the cooked gnocchi and sautéed shrimp back into the skillet with the creamy pesto sauce. Gently toss everything together with a spatula, ensuring the gnocchi and shrimp are well coated in the sauce. Heat through for an additional 1-2 minutes to combine all flavors.

          Serve: Carefully plate the creamy pesto shrimp gnocchi on individual bowls or plates. Generously sprinkle with grated Parmesan cheese and elegantly garnish with fresh basil leaves for a pop of color and flavor.

            - Prep Time: 5 minutes

              - Total Time: 15 minutes

                - Servings: 4 servings

                  Enjoy your culinary creation!