Ready in less than 30 min with perfectly golden-brown gnocchi and sauteed shrimp! So buttery, so garlicky, and just so quick + easy!
4.8 stars (9 ratings)
Ingredients
116-ounce packagepotato gnocchi
2tablespoonsolive oil
8tablespoonsunsalted butter, divided
8ouncesmedium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
3clovesgarlic, minced
⅓cupchicken stock
1lemon, juiced, or more, to taste
2tablespoonschopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
Melt 2 tablespoons butter in the skillet. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice.
Bring to a boil; reduce heat and simmer until reduced by half, about 2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in gnocchi and shrimp, and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.