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Creamy Pesto Shrimp Gnocchi

Published: / Updated: / 34 Comments

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This pesto shrimp gnocchi recipe is made in one pan in about 30 minutes and turns store-bought gnocchi into a quick gourmet meal!

pesto shrimp gnocchi in a beige bowl

Ah, my favorite kind of recipe... the kind that takes less than 30 minutes but is good enough to serve company. You don't need to spend hours in the kitchen to put delicious food on the table! 

The sauce is so good. It's got pesto, cream, extra garlic, lemon juice + zest, and parmesan cheese. The gnocchi cooks right in the sauce to thicken it up to a perfect consistency. (If you want to skip the shrimp, try my Creamy Pesto Gnocchi).

If you love pesto, try my Salmon Pesto Pasta.

What kind of gnocchi to use?

For all my one-pan gnocchi recipes (I've been making them since 2017 where it all started with my Creamy Mushroom & Spinach Gnocchi), I use the shelf stable gnocchi that's found in the dry pasta aisle of most grocery stores. The refrigerated kind will work too. I don't recommend homemade gnocchi as it's quite delicate and can fall apart in the sauce; some readers have let me know they tried it with other recipes and had that issue.

pesto shrimp and gnocchi in a skillet (one pan meal)

Recipe notes & tips:

  • The shrimp don't take long to cook at all, so be careful not to overcook them, or they will go rubbery.
  • I suggest making this recipe with 31/40 size shrimp. I've successfully made this with slightly larger shrimp as well.
  • I used DeLallo pesto for this recipe (I love it, and I've worked with them and had some leftover from a shipment they sent. This post is not sponsored, though). Feel free to use whatever your favorite kind of pesto is or even homemade pesto.
  • I find that some jarred pesto sauces can already be quite lemony, so if that's the case with yours, you may want to omit the teaspoon of lemon juice unless you want it to be very lemony (which is fine). I do recommend keeping the lemon zest, though!
  • Feel free to sub the chicken broth for dry white wine.
  • I use my handy Microplane to zest the lemon. It adds so much freshness to this recipe.

What to serve with this dish:

It's quite rich, so a light salad would go great. If you really want to go all-out, try garlic knots or breadsticks.

Other amazing one pan gnocchi recipes:

close-up of creamy pesto shrimp gnocchi

Will you give this pesto shrimp gnocchi recipe a try? 

Questions? Let me know in the comments below!

pesto shrimp gnocchi in a beige bowl

Pesto Shrimp Gnocchi

This pesto shrimp gnocchi recipe is made in one pan in about 30 minutes and turns store-bought gnocchi into a quick gourmet meal!
5 from 12 votes
Print Recipe Pin Recipe Save
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 619 kcal

Ingredients
 

  • 1 pound raw shrimp (thawed & peeled) see note
  • 1/4 cup pesto
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice + zest of 1/2 lemon
  • 1/4 cup chicken broth or dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste (optional)

Instructions
 

  • If your shrimp are frozen, run them under cool water until they're fully thawed. Peel them and take the tails off.
  • Add the pesto, garlic, lemon juice, lemon zest, chicken broth, and cream to a deep skillet over medium heat. Give it a stir until everything is combined.
  • Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. The gnocchi cooks right in the sauce and the starch released thickens it up.
  • Give the gnocchi a stir and then stir in the shrimp. Cook for another minute (covered) and then give it a stir and cook for another minute (covered). Let it cook uncovered for another minute or two, stirring often, until the shrimp are fully cooked through.
  • Just before serving, stir in the parmesan cheese and season with extra salt & pepper as needed. I sprinkled some chopped parsley over top for some added freshness.

Notes

  • I used 31-40/pound size shrimp. Anything from 3/4 pound to 1 pound of shrimp will work. Many stores here (Canada) package the shrimp in 3/4 pound bags.
  • If the sauce becomes too thick at any point, add in a splash more cream or chicken broth to thin it out.
  • The gnocchi cooks right in the sauce. There is no need to pre-cook the gnocchi.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 619kcalCarbohydrates: 44gProtein: 35gFat: 34gSaturated Fat: 18gCholesterol: 380mgSodium: 1678mgPotassium: 163mgFiber: 3gSugar: 1gVitamin A: 1295IUVitamin C: 7mgCalcium: 392mgIron: 7mg
Keyword pesto shrimp gnocchi
Author Natasha Bull
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  2. Courtney says

    5 stars
    Yum! I switched our heavy cream for organic whole milk and had to double the recipe because of my Costco size gnocchi but it stilled turned out good. Unfortunately my 3 year old didn’t like it 😅 but I did!

    Reply

  4. Kathleen says

    5 stars
    Lovely sauce! Lighter than most cream sauces. Perfect measurements for 4 and enough sauce to go around! I will make this again!

    Reply

  5. Candice says

    5 stars
    This recipe was delicious! I loved it so much I would like to use the sauce for pasta too! Minus the gnocchi what can I do to thicken it? Add starch? (I was going to cook pasta separate)

    Reply

    • Natasha says

      I'm so happy you enjoyed it, Candice! 😀 I would say you could make a roux perhaps or yes, add in a cornstarch slurry at the end.

      Reply

  7. Janet says

    The flavors were incredible. I made it as written. My only variation was using my own pesto. It was really soupy (I added no extra liquid). Any thoughts? I’d love to make it again but hesitant. Ideas ?

    Reply

    • Natasha says

      Hi! I'm glad you enjoyed the flavors. Hmmm... I'd say perhaps give the gnocchi a little more time to release the starch before adding in the shrimp. Pans/stoves/etc. can vary, so it might just need a bit longer. Are you sure you used potato gnocchi vs. cauliflower? I ask because the cauliflower one won't thicken the sauce the same.

      Reply

      • Janet says

        Nope it was me. I used too much cream! I used the entire container by mistake . Had leftovers tonight , still soupy, but the flavor is amazing. Next time I’ll make it the right way

        Reply

  8. Kate says

    I rarely leave reviews but this recipe was worth it! From defrosting the shrimp to eating, this was done in 20 minutes and wow it was delicious! I had to make some substitutions because this was a last minute, quick-dinner deal, so I used water for chicken broth and a scoop of sour cream instead of heavy cream, and added a pinch of salt and a little extra water to compensate. I also added an extra squeeze of fresh lemon to serve. But I’m in awe! So fast, so good. Definitely going in my regular rotation of meals!

    Reply

  9. Kristie says

    5 stars
    Amazing! Peeling the shrimp was the hardest part! I did saute the shrimp. Best recipe I've made in awhile! My new favorite and will be sharing. Thank you!

    Reply

  11. Jennifer says

    I wish to try this tonight but can not find how to print it out rather than keep going back and forth with recipe then amount of ingredients. Any way to do that - print it out? Also- can I use low fat milk and add some flour to thicken? Thanks - looks DEE LISH
    Jennifer

    Reply

    • Natasha says

      Hi! Yes, there's a print button right in the recipe card. I'm not sure you'll get great results with the milk. There's a chance it'll curdle, and I'm not quite sure when or how much flour you'd add since the gnocchi releases starch to thicken the sauce. Maybe try it with the milk if you really want to, and then add a slurry with flour in at the end if it needs it.

      Reply

      • Kurt says

        5 stars
        This is soooo good and soooo simple. I followed it exactly except used the white wine instead of chicken broth for lent. I have made a number of your recipes too. Keep ‘em coming. Love them all.

        Reply

  12. Kevin says

    5 stars
    This was really easy and tasted great! I added more chicken broth when it was thickening, and it still turned out thick. I also added frozen peas and brussel sprouts. I'll make this again for sure!

    Reply

  13. Lindsey says

    5 stars
    Another wonderful recipe that was a hit with the family! This was super easy (and quick) to make with high quality taste!

    Reply

  14. Lisa says

    5 stars
    Made this for dinner last night and it was a hit!! Will definitely add to my repeat list! Easy and quick and so much flavor. Even my picky mom liked it! 🙂

    Reply