Creamy Pesto Shrimp Gnocchi with Tender Peas

Need a cozy dinner you can pull together in under 30 minutes? This creamy pesto shrimp with gnocchi and peas is the answer. With a satisfying mix of golden-browned gnocchi, tender shrimp, and bright green peas tossed in a rich, herby sauce, this dish tastes indulgent but is incredibly easy to make on a weeknight.

It’s a balanced one-pan meal that hits all the marks: protein, fiber, healthy fats, and bold flavor. Plus, it’s versatile sub in your favorite veggies like asparagus or broccoli, and finish with a sprinkle of crushed red pepper or Parmesan for a savory upgrade.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided

• 1 (12-ounce) package refrigerated potato gnocchi

• 8 ounces large raw shrimp (peeled, deveined, patted dry)

• 1 cup frozen peas

• 1/3 cup plus 2 tablespoons half-and-half, divided

• 1/2 teaspoon ground black pepper

• 1/4 cup refrigerated basil pesto

Instructions

1. Brown the Gnocchi:
   In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add the gnocchi and cook, stirring occasionally, until golden and slightly crisped, 8–10 minutes. Transfer gnocchi to a bowl and set aside.

2. Cook the Shrimp and Peas:
   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add shrimp and cook, stirring frequently, until pink on the outside but still slightly translucent in the center, about 2 minutes. Add the peas and stir constantly for 1 minute, until just beginning to soften.

3. Combine and Simmer:
   Stir the cooked gnocchi back into the pan. Add 1/3 cup of the half-and-half and the pepper. Cook, stirring gently, until the sauce begins to thicken, about 2 minutes.

4. Add Pesto and Finish:
   Remove the skillet from heat and stir in the pesto along with the remaining 2 tablespoons of half-and-half. Mix until the sauce is creamy and evenly coats the shrimp and gnocchi.

5. Serve:
   Divide the mixture into four shallow bowls. Garnish with grated Parmesan or a pinch of crushed red pepper for added flavor, if desired.

Pro Tips

• Make it dairy-free: Use full-fat canned coconut milk instead of half-and-half, and a dairy-free pesto.

• Add greens: Toss in a handful of baby spinach or arugula at the end for extra color and nutrients.

• Bulk it up: Stir in cooked broccoli florets or sautéed zucchini for added veggie power.

Whether you're cooking for your family or treating yourself to a restaurant-quality dinner at home, this dish brings both comfort and convenience to the table.

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