Creamy Pesto Gnocchi with Shrimp
Last Updated on August 16, 2021 by Annie
Give your weeknight dinner a boost with this Creamy Pesto Gnocchi with Shrimp recipe! Creamy and dairy-free pesto sauce coats tender pillows of gnocchi and shrimp in this 30 minute meal that is bursting with fresh flavor. Top with fresh basil and serve with your favorite bread for a filling dinner you will want to make again and again!
Last summer I was hooked on all things snickerdoodle. From my snickerdoodle cookie bars to the snickerdoodle ice cream sandwiches, I wanted everything to be coated in cinnamon sugar goodness! It seems like this summer I took a turn to the savory and went all out with the pesto! From Pesto BLTs to Pesto Chicken Stuffed Shells I just loved adding the fresh basil pesto flavor to our dinners.
This week I am back with another delicious dinner made with my vegan spinach pesto. Tender potato gnocchi swim in a creamy pesto sauce with fresh cooked shrimp for a filling and flavorful dinner you will want to make again and again.
How to make Creamy Pesto Gnocchi with Shrimp
Ingredients
- Gnocchi– I used 1 lb of Kroger’s Private Selection Gnocchi with Potoato for this recipe. Be sure to check the ingerdients on the gnocchi you select to ensure they are dairy-free.
- Shrimp- 1 pound of thawed, shelled, and deveined shrimp works best in this recipe.
- Plant-based butter– Used for making the roux of the creamy pesto sauce.
- Flour– Helps make the roux and thickens the pesto cream sauce that coats the tender gnocchi and shrimp.
- Chicken Broth– Flavors the sauce you can also use vegetable broth if you prefer.
- Coconut Milk– Makes the pesto sauce creamy and irresistable.
- Spinach– Washed and roughly chopped, this fresh spinach adds a little extra green to the pesto sauce.
- Spinach Basil Pesto– The pesto in the pesto cream sauce.
Creamy Pesto Gnocchi with Shrimp Directions
Make the Pesto Cream Sauce
- Make a roux: In a large skillet melt 1 Tablespoon plant-based butter over medium heat. Once melted whisk in the flour and cook until light brown and fragrant, about 1 minute.
- Add liquid: Whisk in chicken broth slowly. Once added, whisk in the coconut milk and cook until reduced and thickened, about 3-5 minutes.
- Stir in spinach: Add fresh spinach and cook until wilted, about 1 minute.
- Add the pesto: Remove the skillet from the heat and stir in the pesto until smooth. Set aside.
Putting it Together
- Boil water: Prepare the gnocchi following the package directions. Fill a large saucepan with water and bring to a boil.
- Cook gnocchi: Once boiling add the gnocchi and cook 2-3 minutes or until the gnocchi floats. Strain and add to the pesto cream sauce.
- Boil shirmp: Using the same saucepan bring a pot of water to boil. Once boiling add the peeled and deveined shrimp cook until the shrimp are pink, about 2-3 minutes. Drain and add to the skillet with pesto cream sauce.
- Mix to combine and season with salt and pepper as needed. Serve warm with fresh basil.
Dairy-Free Changes to Creamy Pesto Gnocchi with Shrimp
There are a few things you will want to keep in mind as well as some swaps I made to keep this dish deliciously dairy-free.
- Gnocchi-When you use a pre-made ingredient like gnocchi you want to double check the packaging to make sure it is made without dairy.
- Plant-based butter– Another dairy-free change for this recipe is the use of a plant-based butter such as Country Crock Plant-Based Butter.
- Coconut milk– To get a thick and creamy sauce without any dairy I used full fat coconut cream.
- Spinach Pesto– In place of a store-bought pesto, I used a homemade vegan spinach pesto to keep the sauce deliciously dairy-free.
What to Serve with Pesto Gnocchi
Once you’ve made this pesto gnocchi with shrimp and you are ready to turn it into a full meal, here are a few different sides or starters you can make to go along with this filling dish.
- French Bread
- A side salad
- Pesto Rolls
- Roasted Asparagus
- Garlic Knots
- Skillet Garlic Focaccia
Storing and Reheating
Store any left over pesto gnocchi with shrimp in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat and serve the best way is to microwave in 30 second incriments until it’s the desired temperature.
More Pasta Dishes to Try Next
If you tried this Creamy Pesto Gnocchi with Shrimp recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Creamy Pesto Gnocchi with Shrimp
Creamy and dairy-free pesto sauce coats tender pillows of gnocchi and shrimp in this 30 minute meal that is bursting with fresh flavor.
Ingredients
- 1 pound Gnocchi
- 1 pound Shrimp raw, peeled
Pesto Cream Sauce
- 1 tablespoon Plant Butter
- 1 tablespoon Flour
- ½ cup Chicken Broth
- ½ cup Coconut Milk full fat
- 1 cup Spinach
- ¼ cup Spinach Pesto
Instructions
Make the Pesto Cream Sauce
-
In a large skillet melt 1 Tablespoon plant-based butter over medium heat.
-
Once melted whisk in the flour and cook until light brown and fragrant, about 1 minute. Whisk in chicken broth slowly.
-
Once added, whisk in the coconut milk and cook until reduced and thickened, about 3-5 minutes.
-
Add fresh spinach and cook until wilted, about 1 minute.
-
Remove the skillet from the heat and stir in the pesto until smooth. Set aside.
Putting the Creamy Pesto Gnocchi with Shrimp Together
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Prepare the gnocchi following the package directions. Fill a large saucepan with water and bring to a boil.
-
Once boiling, add the gnocchi and cook 2-3 minutes or until the gnocchi floats. Strain and add to the pesto cream sauce.
-
Using the same saucepan bring a pot of water to boil.
-
Once boiling add the peeled and deveined shrimp cook until the shrimp are pink, about 2-3 minutes. Drain and add to the skillet with pesto cream sauce.
-
Mix to combine and season with salt and pepper as needed. Serve warm with fresh basil.
