Pesto Shrimp Gnocchi

4.96 from 23 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: pesto shrimp gnocchi

Servings:

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.

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.