Shrimp Gnocchi alla Romana
When you want the cozy comfort of Italian pasta but have zero energy to boil water or prep heavy dough.
If your brain is fried after a long day, this is the ultimate low-effort luxury. Gnocchi alla Romana is traditionally made with semolina and cheese, resulting in a beautiful golden crust that feels like a warm hug on a plate. By swapping out the traditional pasta for seared shrimp and high-quality gnocchied shapes, we cut out the heavy prep while keeping all that buttery goodness. You won't need to boil anything; just toss everything in a hot pan until the butter smells toasted and the shrimp turn pink. It takes less than 20 minutes from stove to table, making it perfect for those 'I can't even' nights when you still want something special. The best part? That hit of garlic and lemon cuts through the richness perfectly.
Ingredients
- 0.5 lb large shrimp — peeled and deveined
- 1 lb gnocchi — store-bought shelf stable or refrigerated
- 4 tbsp unsalted butter
- 3 unit garlic — minced
- 1 tsp red pepper flakes — optional for a little kick
- 1 tsp lemon juice
- 0.5 cup Parmesan cheese — finely grated
- 1 pinch salt
Method
- 1 Heat a large skillet over medium-high heat and melt 2 tablespoons of butter.
- 2 Add the shrimp to the pan and sear for 2 minutes until they just start to turn pink.
- 3 Toss in the minced garlic, red pepper flakes, and the gnocchi. Sauté for another 4-5 minutes, tossing occasionally so the gnocchi gets a slight golden crust.
- 4 Stir in the remaining butter, lemon juice, and Parmesan cheese. Stir vigorously until the cheese melts into a creamy sauce coating everything.
- 5 Season with salt to taste and serve immediately.
Variations
- Vegetarian Option — Swap the shrimp for a handful of halved cherry tomatoes and extra Parmesan.
- Extra Zesty — Add a teaspoon of lemon zest along with the juice to brighten up the buttered sauce.
Notes
If you use frozen shrimp, make sure they are fully thawed and patted dry before hitting the pan so they sear instead of steam.
Equipment that helps
- Large Skillet — A wide surface area helps the gnocchi crisp up evenly in the butter.
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