Ingredients
Method
- Boil a pot of salted water, add the gnocchi, and cook until they float (about 2-3 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat, add shrimp and Cajun seasoning, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, sauté minced garlic for 1 minute, then pour in heavy cream and let it simmer for 2-3 minutes to thicken.
- Add cooked gnocchi and shrimp back to the skillet, stir in grated Parmesan cheese, and mix until cheese melts and coats everything. Cook for an additional minute.
- Remove from heat, garnish with chopped green onions, and serve hot.
Nutrition
Notes
Shrimp Size: I prefer using medium to large shrimp here, around 31-40 count per pound.
Smaller shrimp can overcook too quickly, and larger ones may need a few extra seconds per side.
If using frozen shrimp, thaw them completely and pat them very dry with paper towels before seasoning, or the extra moisture will make the sauce watery.
Gnocchi Choice: Store-bought gnocchi works perfectly, but I always look for the shelf-stable kind in the pasta aisle rather than the refrigerated version.
The shelf-stable ones hold their shape better when boiled and don't turn into mush when you stir them into the sauce.
If you want a heartier texture, try potato gnocchi over ricotta-based ones.
Cajun Seasoning Control: I've learned the hard way that Cajun seasoning can vary wildly in salt content between brands.
Start with 1 tablespoon, taste the cream sauce before adding the shrimp back, and add more if needed.
You can always add heat, but you cannot take it away.
For a milder version, use a reduced-sodium blend or mix your own with paprika, garlic powder, and a pinch of cayenne.
Make Ahead Tip: You can cook the gnocchi and shrimp up to a day ahead.
Store them separately in the fridge, then reheat the cream sauce in the skillet, add the gnocchi and shrimp back, and finish with the Parmesan.
This keeps everything from getting soggy.
I do not recommend making the full dish ahead, as the gnocchi will absorb the sauce and become mushy overnight.
Storage and Reheating: Leftovers keep well in an airtight container in the fridge for up to 2 days.
To reheat, add a splash of milk or cream to a skillet over low heat, then stir in the gnocchi and shrimp gently.
Avoid the microwave, which tends to make the shrimp rubbery and the gnocchi tough.
The sauce will thicken as it sits, so the extra liquid helps bring it back to life.
Serving Suggestions: This dish is rich and creamy, so I like to serve it with a simple side like a crisp green salad with a lemon vinaigrette or steamed green beans.
A crusty baguette on the side is great for sopping up any extra sauce.
For a lighter meal, I sometimes swap half the heavy cream for whole milk and add an extra tablespoon of Parmesan to keep the flavor bold.
Equipment Alternative: If you don't have a large skillet, a wide saucepan or even a Dutch oven works well.
The key is having enough surface area to spread the gnocchi and shrimp in a single layer when you combine everything.
A nonstick pan makes cleanup easier, especially with the creamy sauce, but a stainless steel or cast iron skillet gives you a nicer browning on the shrimp.
