italian gnocchi

Creamy Lemon Garlic Shrimp and Gnocchi is a dish you might feel like you don&#039;t deserve, but oh, boy you do! Creamy, garlicky, buttery, plump shrimp and soft, tender, pillowy gnocchi come together in a lemony cream sauce that&#039;s simply divine, and in just 30 minutes!

Creamy Lemon Garlic Shrimp and Gnocchi

shrimp

potato gnocchi

olive oil

butter

garlic

chicken broth ((or vegetable broth))

heavy cream (or fat free half and half)

lemon juice

salt (or

black pepper (or

black pepper, grated parmesan cheese, fresh thyme or parsley (optional toppings)

Bring a large pot of water to a boil. Add gnocchi, boil three minutes, then remove with a slotted spoon and place in a large bowl. Toss with 1 teaspoon olive oil and set aside.

In a large skillet over medium-high heat, melt butter. Stir in garlic for 1 minute until fragrant.

Stir in gnocchi and shrimp for 2-3 minutes.

Stir in broth, lemon juice and heavy cream.

Reduce heat to medium-low and simmer for 5-10 minutes until sauce is reduced by half and thickened to a nice, creamy consistency.

Season with salt and pepper and garnish with optional toppings (herbs, cracked black pepper,  parmesan cheese) and serve.

This leftover polenta gnocchi is simple to make and the best way to fight food waste by using your leftover polenta!

Leftover Polenta Gnocchi

polenta (cooked)

all purpose flour

salt

Parmigiano

In a food processor or blender combine the polenta, yolk, flour, salt and parmesan cheese to form a dough. Can also be made by hand, place the flour on a flat board, make a well in the middle and add the remaining ingredients, combine with your hands to form a dough.

Move the dough to a lightly floured flat surface and cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don&#39;t stick together. Let the gnocchi rest for 20 minutes before cooking.

Cook the gnocchi in a large pot of boiling salted water, when they float to the top they are done. Toss with your favourite sauce. Enjoy!

I served the gnocchi two ways one with mushrooms and one with a traditional polenta sauce.

Hi Rosemary!  I think this recipe is genius!  We, also, grew up wasting nothing.  I think most of our generation learned this lesson.  My mother made gnocci often.  Potato, ricotta, and what she called "hot water" gnocci.....which were very heavy!  But, we loved them!  These polenta ones sound so good.  Can't wait to try them.
Thank you and have a wonderful holiday season!

Top 2 italian gnocchi recipes from across the web

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Creamy Lemon Garlic Shrimp and Gnoc...

Leftover Polenta Gnocchi

Top 2 italian gnocchi recipes from across the web

The most viewed italian gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Lemon Garlic Shrimp and Gnoc...

Leftover Polenta Gnocchi

The most viewed italian gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine