Shrimp and Gnocchi in Cream Sauce
Shrimp and Gnocchi in Cream Sauce
15 minutes
15 minutes
Potatoes, Pastas and Grains
Ingredients
- 1 16-ounce package of gnocchi
- 5 tablespoons Fustini's Garlic olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half
- ½ cup freshly grated Parmesan
Directions
- In a large pot of boiling salted water, cook gnocchi according to package instructions, drain well. (reserve 1/2 cup of cooking liquid)
- Heat 2 tablespoons of olive oil 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.
- Add the remaining olive oil to the 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. 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 reserved cooking liquid as needed, season with salt and pepper, to taste.
- Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
Leave a comment