Mediterranean Creamy Tuscan Shrimp Gnocchi
This dish brings together soft potato gnocchi, tender shrimp and a creamy Tuscan-style sauce that’s rich without feeling heavy. Sun-dried tomatoes add depth, spinach brings freshness and the parmesan ties everything together. The whole meal comes together fast, which makes it great for busy nights when you still want something warm and satisfying. Everything cooks in one pan, and the sauce thickens around the gnocchi as it simmers, giving you a silky texture that feels comforting and a little indulgent.
Total Time: About 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3–4
Ingredients
12 oz potato gnocchi
10–12 large shrimp, peeled and deveined
3 tbsp olive oil
3 garlic cloves, minced
½ cup chopped sun-dried tomatoes
1 cup baby spinach
¾ cup heavy cream
⅓ cup grated parmesan cheese
Salt and black pepper to taste
Fresh basil for garnish
Instructions
Cook the gnocchi
Bring a pot of salted water to a boil. Cook the gnocchi until they float. This usually takes two to three minutes. Drain and set aside.
Season and cook the shrimp
Pat the shrimp dry and season with salt and pepper. Warm two tablespoons of olive oil in a wide pan over medium heat. Cook the shrimp for one to two minutes per side until they turn pink. Remove from the pan.
Build the base of the sauce
Add the remaining oil to the same pan. Stir in the garlic and let it cook for about 30 seconds. Add the sun-dried tomatoes and cook for another minute to release their flavor.
Add the cream
Pour in the heavy cream and stir well. Let it warm until it starts to thicken slightly.
Add the parmesan
Stir in the parmesan until it melts smoothly into the sauce. Taste and adjust seasoning.
Add the gnocchi and spinach
Fold the cooked gnocchi into the sauce. Add the spinach and let it wilt.
Return the shrimp
Add the shrimp back to the pan and stir gently so everything coats evenly. Cook another minute until everything is heated through.
Serve
Spoon the gnocchi into bowls and top with fresh basil.
Tips
Dry the shrimp so they sear instead of steaming.
Use good-quality sun-dried tomatoes packed in oil for the best flavor.
Don’t let the garlic brown or it becomes bitter.
Warm the cream slightly before adding if you want the sauce to thicken faster.
Add the parmesan gradually so the sauce stays smooth.
If the sauce becomes too thick, loosen it with a splash of pasta water.
Cook the gnocchi just until they float to keep them light.
Add the spinach at the end to keep the color bright.
Taste the sauce before seasoning because parmesan adds salt.
Garnish with basil right before serving to keep the aroma fresh.
Variations
Replace shrimp with chicken or salmon.
Use kale instead of spinach for a sturdier green.
Swap heavy cream for half-and-half for a lighter sauce.
Add crushed red pepper for heat.
Replace parmesan with pecorino for a sharper flavor.
Use pesto instead of spinach for a basil-forward version.
Add sliced mushrooms and sauté them before the garlic.
Make it dairy-free with coconut cream and vegan cheese.
Replace gnocchi with cooked pasta.
Stir in a spoon of sun-dried tomato paste for a deeper color and richer flavor.
Q&A
Can I use frozen shrimp?
Yes. Thaw and pat them dry before cooking.
Will shelf-stable gnocchi work?
It works fine and cooks quickly.
Can I use milk instead of cream?
The sauce won’t thicken well. Use half-and-half for better results.
Can I add more vegetables?
Zucchini, peas or mushrooms work well.
How do I prevent the sauce from getting too salty?
Add salt at the end since parmesan and sun-dried tomatoes are already salty.
Can I store leftovers?
Yes. Refrigerate up to two days. Warm gently so the sauce doesn’t split.
Can I make this spicy?
Add extra red pepper flakes or a little chili oil.
Do I need to boil fresh gnocchi?
Fresh gnocchi cooks very fast and can even be added directly to the sauce if the package allows.
Can I use light cream?
You can, but the sauce will be thinner.
Does this freeze well?
It’s best eaten fresh. Cream sauces can separate once frozen.
Nutrition
Estimate (per serving)
Approximate values:
Calories: 510
Protein: 28 g
Carbs: 42 g
Fat: 25 g
Fiber: 3 g
Sodium: 650 mg
Conclusion
This creamy Tuscan shrimp gnocchi gives you tender dumplings, juicy shrimp and a rich sauce balanced with spinach and sun-dried tomatoes. It comes together quickly and feels satisfying without much effort. Once you make it, you’ll see how easily the flavors work together and how well it fits into a weeknight routine. You can adjust the creaminess, make it spicier or load it with more vegetables. It’s simple, warm and full of Mediterranean character.