Wednesday, July 11, 2012

Gnocchi in pesto cream sauce with shrimp, capers, and sun-dried tomatoes

pesto cream gnocchi bird's eye
Remember how I said that we're pasta people? Although pasta seems like a no brainer to whip up, methinks the trick to concocting truly divine pasta is the freshness of the ingredients, and, of course, the sauce. A superb homemade sauce shall define the pasta dish. The Mister loves creamy, comforting sauces, while I prefer herby sauces like pesto. Therefore, I am prone to producing pesto cream sauce for various pasta entrees, particularly when cooking for a crowd, like here and here. We are gratified by the velvety sauce that leaves a satisfying herb-packed punch of pesto. The following recipe is for gnocchi in pesto cream sauce, topped with succulent sauteed shrimp, capers, and sun-dried tomatoes, because my love finds the Italian potato dumplings particularly tasty. However, feel free to substitute any pasta noodle (we rather like whole wheat penne or fusili), and any toppings as well (grilled chicken, garlicky broccoli, sauteed mushrooms, etc.), because, really, the constant highlight in this dish is the saucy deliciousness!
pesto cream gnocchi
Gnocchi in Pesto Cream Sauce with Sauteed Shrimp, Capers, and Sun-dried Tomatoes

1 pkg (16 oz) gnocchi
1 lb shrimp, peeled
2 tbsp extra virgin olive oil
7 tsp garlic, minced
1 cup pesto
1/2 stick unsalted butter 
1 1/2 cups heavy cream
3/4 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated
Freshly ground pepper to taste
3 tbsp capers
2 tbsp sun-dried tomatoes, julienned
Fresh basil chiffonade
Freshly grated Parmesan cheese
Freshly grated Asiago cheese

1. Cook gnocchi according to package directions. Set aside.
2. Heat extra virgin olive oil in a large skillet over medium heat. Add 2 tsp garlic and brown before adding shrimp. Saute until just cooked, about 4 minutes. Set aside.
3. In a large saucepan, melt butter over low heat. Brown remaining 5 tsp garlic in melted butter before adding cream and pepper. Stir until mixed thoroughly. Change stove setting to medium heat and stir in Romano and Parmesan cheeses into cream mixture until thickened. Over low heat, stir in pesto until thoroughly distributed.
4. Stir shrimp, capers, and sun-dried tomatoes into pesto cream sauce. Serve atop a bed of gnocchi. Top with basil chiffonade and freshly grated Parmesan and Asiago cheeses. Bon appetit!


  1. Mmmmm this does look divine. I'm not a big pasta fan but my husband can't get enough. I just might have to give this a try :o)

  2. I need you to make this for me! I tried making gnocchi once and it turned out horrrrrribbbbbleeeeee. I wanna try some good gnocchi!



    I love gnocchi and shrimp, and just about every other ingredient that goes into this dish. I am definately going to try it out. Thanks for sharing


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