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Pesto Gnocchi with Shrimp Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian


A simple and authentic Italian weeknight pasta recipe using premade gnocchi and homemade pesto.


  • 16 ounces gnocchi
  • 1/2 pound medium shrimp, peeled, deveined, and tails removed
  • 1/2 cup basil pesto sauce (use homemade for best results)
  • 1/4 cup light cream
  • olive oil
  • salt and pepper to taste

homemade pesto

  • 3 cups basil leaves
  • 3 tablespoons pine nuts
  • 23 garlic cloves
  • 1 teaspoon oregano
  • 2/3 cup grated parmesan cheese
  • 2/3 cup olive oil
  • salt and pepper to taste


For the pesto

  1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil  in a slow stream until combined. Pesto should not be too soupy or fine. Set aside.

For the gnocchi

  1. Heat 1 tablespoon of olive oil in a large nonstick pan on medium heat. Cook the shrimp until fully cooked through and no longer translucent, about 2-3 minutes per side. Season with salt and pepper.
  2. Meanwhile, bring a medium pot of water to a boil. Add a pinch of salt and add in gnocchi. Boil for about 2 minutes or until gnocchi starts to float to the top, about 4-5 minutes. Strain well and transfer to the pan with the shrimp. Turn the heat to low and add in the pesto sauce and cream, stirring until fully green and coated in pesto sauce.
  3. Let sit on low heat for 2-3 minutes and serve immediately with extra Parmesan cheese on top if desired.


You can easily substitute shrimp for sauteed chicken if you prefer, or leave the protein out altogether.


  • Serving Size: 1
  • Calories: 583
  • Sugar: 2g
  • Sodium: 484mg
  • Fat: 25.9g
  • Saturated Fat: 4.9g
  • Carbohydrates: 56.7g
  • Fiber: 1g
  • Protein: 30.2g
  • Cholesterol: 160mg

Keywords: gnocchi recipes, pesto gnocchi


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