Creamy Lemon Shrimp Gnocchi
A quick, creamy lemon gnocchi with tender shrimp tossed in a bright, silky sauce.
Servings: 4 servings
Ingredients
- 1 small onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1/2 cup broth
- 1 lemon zest and juice
- 1 cup heavy cream
- 1 pound store-bought gnocchi (uncooked)
- 1 pound raw shrimp, peeled and deveined
- salt to taste
- black pepper to taste
- fresh parsley optional, for garnish
Instructions
- Finely chop the small onion and mince the garlic.
- Heat the olive oil in a large deep skillet or sauté pan over medium heat.
- Add the chopped onion and cook, stirring occasionally, for 2–3 minutes until softened.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the broth and bring to a boil.
- Zest the lemon, reserving a small amount for garnish, then add the juice and most of the zest to the pan.
- Pour in the heavy cream and bring the sauce to a very gentle boil.
- Add the uncooked gnocchi to the sauce, cover the pan, and cook over medium-low heat for 4 minutes.
- Remove the lid, stir the gnocchi, then add the raw shrimp and stir to combine.
- Cook uncovered on low heat, stirring regularly, for about 3 minutes or until the shrimp are cooked through and opaque.
- Season with salt and pepper to taste, then serve garnished with chopped fresh parsley and the reserved lemon zest.
Equipment
- Large deep skillet or sauté pan
- Cutting board and knife
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- Use a brown onion, shallot, or leek interchangeably with the onion.
- Any seafood, chicken, or vegetable broth works if shrimp/fish stock isn't available.
- Zest the lemon before juicing for best results.
- Use heavy cream to prevent the sauce from splitting when lemon is added.
- Shelf-stable packaged gnocchi can be added straight from the packet without precooking.
- If using frozen shrimp, fully defrost before cooking and avoid overcooking.