CHEF'S QUICK TIP: Gnocchi with sautéed shrimp in parmesan cream sauce

This week, chef Alison Milwe Grace of AMG Catering and events shows Tina Redwine how to make Gnocchi with sautéed shrimp in parmesan cream sauce.

News 12 Staff

Feb 18, 2022, 2:15 PM

Updated 832 days ago

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This week, chef Alison Milwe Grace of AMG Catering and events  shows Tina Redwine how to make Gnocchi with sautéed shrimp in parmesan cream sauce.
Gnocchi with sautéed shrimp in parmesan cream sauce
Ingredients:
● 1 (16-ounce) package Gnocchi
● 2 tablespoons unsalted butter
● 1 pound 16/20 shrimp, peeled and deveined
● Kosher salt and freshly ground black pepper, to taste
● 2 tablespoons chopped fresh parsley leaves
Sauce
● 1/4 cup unsalted butter
● 4 cloves garlic, minced
● 2 tablespoons all-purpose flour
● 1 cup chicken broth, or more, as needed
● 1 teaspoon dried thyme
● 1/2 teaspoon dried basil
● 1/2 cup half and half*
● 1/2 cup freshly grated Parmesan
● Kosher salt and freshly ground black pepper, to taste
Instructions:
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in shrimp and gnocchi, and gently toss to combine.
Serve immediately, garnished with parsley, if desired.


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