If you’re craving a dish that balances indulgence and freshness effortlessly, this Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe will become your new go-to. Imagine pillowy gnocchi mingling with tender broccoli and succulent shrimp, all wrapped in a luscious, fragrant pesto cream that feels both comforting and sophisticated. It’s a perfect weeknight dinner that feels special enough for guests, yet simple enough to whip up without a fuss. Each bite offers a symphony of textures and vibrant flavors that will have you coming back for seconds, guaranteed.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward ingredients, each chosen to build layers of taste, texture, and color that shine together effortlessly. From the soft gnocchi to the bright green broccoli, and the briny shrimp highlighted by aromatic pesto, every component plays a starring role.
- 2 lbs potato gnocchi: Look for a quality brand like De Cecco for that perfect pillowy texture that carries the sauce wonderfully.
- 3 lbs extra-large shrimp (21–25 per lb), peeled and deveined: These add a tender, juicy protein that cooks quickly and pairs beautifully with pesto.
- 6 cups broccoli florets: Provides a fresh crunch and vibrant color to balance the creaminess.
- 4–5 tbsp pesto (such as De Cecco Pesto alla Genovese): The heart of the dish, bringing herbaceous, nutty, and cheesy notes.
- 1/2 cup grated Parmesan cheese: Adds savory depth and melts into creamy pockets throughout the gnocchi.
- 1 tbsp olive oil: Perfect for sautéing shrimp and infusing a subtle richness.
- Zest of 1 lemon: Brightens the dish with a fresh citrus punch.
- Freshly cracked black pepper: Enhances all the flavors with a gentle warmth.
- Optional: red pepper flakes: For those who love a spicy kick to wake up their taste buds.
How to Make Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe
Step 1: Boil the gnocchi and broccoli
Start by bringing a large pot of salted water to a rolling boil—the seasoning here will really elevate the gnocchi. Drop in the gnocchi and broccoli florets together, and watch for the gnocchi to float up, a classic sign it’s perfectly cooked. The broccoli should be tender yet still have a lovely crispness, usually taking about 3 to 4 minutes. Drain everything carefully and set aside; this step lays the foundation for a warm, comforting texture.
Step 2: Sauté the shrimp
While the gnocchi is cooking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the shrimp, seasoning them liberally with freshly cracked black pepper and the bright zest of lemon. Cook the shrimp for 2 to 3 minutes per side until they turn a gorgeous pink and are just cooked through—avoiding overcooking keeps them juicy and tender. Once done, remove them from the heat but keep them close, as they’ll join the next step shortly.
Step 3: Combine and toss everything together
With the heat off under your skillet, toss in the cooked gnocchi, broccoli, sautéed shrimp, pesto, and Parmesan cheese. Gently stir to coat all the ingredients in that rich pesto sauce, making sure every bite is infused with herby, cheesy goodness. This careful toss pulls every element together, turning them into one harmonious dish.
Step 4: Finish and serve
To complete the Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe, sprinkle extra Parmesan on top, add a fresh squeeze of lemon juice for brightness, and scatter optional red pepper flakes if you’re in the mood for some spice. Serve this warm and get ready to delight in a meal that feels both indulgent and fresh every single time.
How to Serve Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe
Garnishes
Simple yet thoughtful garnishes take this dish from delicious to unforgettable. Fresh basil leaves or a few extra twists of freshly cracked black pepper add aroma and layers of flavor. A drizzle of good-quality olive oil or a sprinkle of toasted pine nuts can add that extra nutty crunch and silky sheen that keeps everyone coming back for more.
Side Dishes
Complement this rich and vibrant meal with a crisp green salad tossed in a light vinaigrette to provide a refreshing balance. Garlic bread or a crusty baguette also pairs wonderfully, perfect for mopping up any leftover creamy pesto sauce left on your plate. For a heartier take, roasted cherry tomatoes or sautéed mushrooms bring extra depth and earthiness to your table.
Creative Ways to Present
For a dinner party or just to make weeknight dining feel special, plate the gnocchi with shrimp and broccoli artistically by arranging the shrimp on top with lemon wedges on the side. Using a small ramekin for extra cheese lets guests customize their Parmesan topping. You can also serve this in elegant shallow bowls to showcase the vibrant green pesto sauce and colorful ingredients, making the dish as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because the gnocchi tends to absorb sauce over time, you might want to add a splash of cream or olive oil when reheating to refresh the luscious texture.
Freezing
While gnocchi dishes generally don’t freeze and reheat as well as other pasta styles, you can freeze the shrimp and broccoli with pesto separately in a freezer-safe container for up to one month. Thaw overnight in the fridge and warm gently with freshly cooked gnocchi for the best flavor and texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent sticking and maintain creaminess. Adding a touch of water, broth, or cream helps loosen the sauce if it’s become thick. Avoid microwaving at full power to prevent the shrimp from becoming rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well but be sure to thaw them completely and pat them dry before cooking. This helps them sauté nicely without steaming, giving you that perfect sear.
Is there a substitute for potato gnocchi?
If you can’t find potato gnocchi, you can use ricotta gnocchi or even small pasta shapes like orecchiette, but the texture and creaminess will differ slightly from the original recipe’s softness.
How spicy does this dish get with red pepper flakes?
Red pepper flakes add a gentle, warming heat without overpowering the delicate flavors. You can adjust the amount to your preference, or skip them entirely if you prefer mild dishes.
Can I make this recipe vegetarian?
Absolutely! Simply omit the shrimp and consider adding sautéed mushrooms or roasted chickpeas for a satisfying protein alternative that complements the creamy pesto gnocchi and broccoli nicely.
What type of pesto works best for this recipe?
A classic Genovese basil pesto is ideal because it has a bright, fresh flavor with pine nuts and Parmesan that pairs perfectly with shrimp and broccoli. Store-bought or homemade both work wonderfully.
Final Thoughts
This Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe is one of those dishes that feels like a warm hug on a plate—comforting, fresh, and packed with vibrant flavors that are surprisingly easy to achieve. Whether you’re enjoying it on a busy weeknight or serving it up for friends, it’s guaranteed to impress and satisfy. Give it a try and let it become a beloved staple in your cooking rotation!
Print
Creamy Pesto Gnocchi with Shrimp and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Pesto Gnocchi with Shrimp and Broccoli recipe is a delightful blend of tender potato gnocchi, succulent shrimp, and vibrant broccoli, all tossed in a flavorful pesto sauce and topped with Parmesan cheese. Quick and easy to prepare, it offers an elegant yet comforting meal perfect for weeknight dinners or entertaining guests.
Ingredients
Gnocchi and Vegetables
- 2 lbs potato gnocchi (such as De Cecco)
- 6 cups broccoli florets
Shrimp and Seasoning
- 3 lbs extra-large shrimp (21–25 per lb), peeled and deveined
- 1 tbsp olive oil
- Zest of 1 lemon
- Freshly cracked black pepper
- Optional: red pepper flakes, for a spicy kick
Sauce and Garnish
- 4–5 tbsp pesto (like De Cecco Pesto alla Genovese)
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Boil gnocchi & broccoli: Bring a large pot of salted water to a boil. Add the potato gnocchi and broccoli florets together and cook until the gnocchi floats to the top and the broccoli is tender-crisp, about 3 to 4 minutes. Drain well and set aside to keep warm.
- Sauté shrimp: Heat olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with freshly cracked black pepper and lemon zest. Add the shrimp to the skillet and cook for about 2 to 3 minutes per side until they turn pink and are just cooked through. Remove the skillet from heat.
- Combine & toss: In the same skillet (with heat off), add the cooked gnocchi, tender broccoli florets, pesto, grated Parmesan cheese, and sautéed shrimp. Gently toss everything together to evenly coat the ingredients in the creamy pesto sauce.
- Finish: Top the dish with extra grated Parmesan cheese, a fresh squeeze of lemon juice, and sprinkle red pepper flakes if desired for a spicy kick. Serve the dish warm immediately for the best flavor and texture.
Notes
- Use fresh pesto or a high-quality store-bought pesto for the best flavor.
- Extra Parmesan cheese can be added to suit your taste preference.
- You can adjust the amount of red pepper flakes depending on how spicy you like the dish.
- Ensure not to overcook the shrimp to avoid rubbery texture; they are done when pink and opaque.
- Gnocchi cooks quickly; watch carefully to avoid overcooking and mushy texture.
