Ingredients

The following ingredients have 4 Servings
  • 1 16-ounce package DeLallo Potato Gnocchi
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp (peeled and deveined)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup unsalted butter
  • 4 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (or more, as needed)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  • Melt butter 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.
  • To make the garlic parmesan cream sauce, melt butter in the skillet 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 more half and half 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.