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Shrimp gnocchi served in a bowl
Creamy and delicious gnocchi with shrimp

Creamy Shrimp Gnocchi with White Wine Sauce

Author: Flavelo
Recipes Main Courses
The soul of this dish is the meeting of earthy potatoes and fresh seafood flavors. The secret to homemade gnocchi lies in the starch content of the potatoes, which binds the dough together, keeping it soft yet chewy after cooking. In the creamy white wine sauce, the sweetness of the shrimp and the acidity of the wine create a perfect balance that coats every ridge of the gnocchi.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Potato ricer (for lump-free dough)
  • Large pot (for boiling)
  • Slotted spoon
  • Wide skillet (for tossing the sauce)
  • Fork (for shaping)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Shellfish

Instructions

1 ✓

Boil the potatoes in their skins in salted water until tender. They are ready when a fork slides into the center without resistance.

Tip: Cooking in the skin prevents the potatoes from absorbing too much water, ensuring a better dough texture.
2 ✓

Drain, peel while still hot, and pass through a potato ricer. Spread the riced potatoes on a tray to let steam escape and cool completely.

Tip: Releasing steam is crucial because drier potatoes absorb less flour, resulting in lighter gnocchi.
3 ✓

Add the flour, egg yolk, and salt to the cooled potato crumbles. Knead quickly just until the dough comes together.

Tip: Do not over-knead! Excessive kneading makes the dough rubbery due to gluten development.
4 ✓

On a floured surface, roll the dough into finger-thick ropes, then cut into 3/4-inch pieces. Gently roll them over a fork to create ridges.

Tip: The ridges aren't just for looks; they help the sauce cling to the gnocchi.
5 ✓

Cook the gnocchi in a large pot of boiling salted water. Remove them with a slotted spoon as soon as they float to the surface.

6 ✓

Meanwhile, heat olive oil in a skillet and sauté the minced garlic until fragrant but not browned.

7 ✓

Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque.

8 ✓

Pour in the white wine and simmer for 1-2 minutes to cook off the alcohol aroma.

Tip: The acidity of the wine helps balance the richness of the cream.
9 ✓

Add the heavy cream, season with salt and pepper, and simmer until the sauce thickens slightly and coats the back of a spoon.

Tip: The cream reduces and thickens as water evaporates.
10 ✓

Toss the cooked gnocchi into the sauce, sprinkle with fresh parsley, and serve immediately.

Recipe FAQ

Why did my gnocchi turn out sticky?
You likely over-kneaded the dough or didn't let the potatoes cool down enough before mixing.
Can I use frozen shrimp?
Yes, but thaw and drain them thoroughly before use, otherwise they will water down the sauce.
Can I make this ahead?
You can boil the gnocchi in advance, but toss them with the sauce just before serving.

Ingredients

  • 1 lb Potatoes (Russet or starchy variety)
  • 1 1/4 cups All-Purpose Flour
  • 1 pc Egg Yolk
  • 1 pinch Salt (for the dough)
  • 7 oz Shrimp (peeled and deveined)
  • 2/3 cup Heavy Cream
  • 1/4 cup Dry White Wine
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 2 tbsp Olive Oil
  • 1 pinch Freshly Ground Black Pepper