One-Pan Shrimp Gnocchi with Veggies – Easy Flavorful Dinner Recipe

Introduction

This one-pan shrimp gnocchi with veggies is a quick and delicious dinner option that combines tender shrimp, crispy gnocchi, and vibrant vegetables. Perfect for busy weeknights, it’s packed with flavor and comes together in under 30 minutes.

Ingredients

• 1 lb raw shrimp (peeled and deveined)
• 1 lb potato gnocchi (shelf-stable)
• 1 red bell pepper (sliced)
• 1 cup broccoli florets
• 1 small red onion (sliced)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 0.5 lemon (juiced)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper
• 1 pinch red pepper flakes (optional)
• 0.25 cup shaved Parmesan (for topping)
• 1 tbsp fresh parsley (chopped)

Instructions

1. Step 1: Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook undisturbed for 3-4 minutes until golden. Toss and cook 3 more minutes until crispy. Remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the same skillet. Sauté red onion, bell pepper, and broccoli for 4-5 minutes until slightly softened.
3. Step 3: Push vegetables to one side. Add shrimp, garlic, salt, pepper, and Italian seasoning. Cook shrimp 2 minutes per side or until pink and cooked through.
4. Step 4: Return gnocchi to the skillet. Squeeze lemon juice over everything. Stir and cook for another 2-3 minutes to combine flavors.
5. Step 5: Serve hot, topped with shaved Parmesan, red pepper flakes, and chopped parsley if desired.

Tips & Variations

• Use fresh gnocchi if available for a softer texture, but shelf-stable gnocchi crisps up nicely.
• Swap out broccoli for zucchini or asparagus for a different veggie twist.
• Add a splash of white wine before adding the shrimp for extra depth of flavor.
• For a spicier kick, increase the red pepper flakes or add a pinch of cayenne.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or olive oil if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the pan.

Is gnocchi supposed to be crispy or soft?

In this recipe, the gnocchi is cooked until crispy on the outside for texture, while still tender inside, creating a delightful contrast.

One-Pan Shrimp Gnocchi with Veggies – Easy Flavorful Dinner Recipe

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★★★★★

4.6 from 126 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This One-Pan Shrimp Gnocchi with Veggies is a quick and easy dinner recipe that combines tender shrimp, crispy gnocchi, and sautéed vegetables in a flavorful Italian-inspired skillet meal. Perfect for weeknight dinners, it offers a delightful balance of textures and bright citrus notes from fresh lemon juice.

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Ingredients

Scale 1x2x3x

Shrimp and Gnocchi

• 1 lb raw shrimp (peeled and deveined)
• 1 lb potato gnocchi (shelf-stable)

Vegetables

• 1 red bell pepper (sliced)
• 1 cup broccoli florets
• 1 small red onion (sliced)
• 3 cloves garlic (minced)

Seasonings and Toppings

• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 0.5 lemon (juiced)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper
• 1 pinch red pepper flakes (optional)
• 0.25 cup shaved Parmesan (for topping)
• 1 tbsp fresh parsley (chopped)

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Instructions

1. Cook the Gnocchi: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the potato gnocchi in a single layer and cook undisturbed for 3-4 minutes until the bottoms are golden brown. Toss the gnocchi gently and cook for another 3 minutes to get them crispy on the other side. Remove the gnocchi from the skillet and set aside.
2. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red onion, red bell pepper, and broccoli florets. Sauté for 4-5 minutes until the vegetables are slightly softened but still retain some crunch.
3. Cook the Shrimp: Push the sautéed vegetables to one side of the skillet. Add the peeled and deveined shrimp to the empty side along with the minced garlic, salt, black pepper, and Italian seasoning. Cook the shrimp for about 2 minutes on each side or until they turn pink and are cooked through.
4. Combine and Finish: Return the crispy gnocchi to the skillet with the shrimp and vegetables. Squeeze the juice of half a lemon over everything, then gently stir to combine all the flavors. Cook together for an additional 2-3 minutes to allow the flavors to meld.
5. Serve: Serve the dish hot, topped with shaved Parmesan cheese, a pinch of red pepper flakes for a bit of heat (if using), and freshly chopped parsley for a pop of color and freshness.

Notes

• For extra heat, increase the red pepper flakes to taste.
• Use fresh gnocchi instead of shelf-stable if preferred, adjusting cooking time accordingly.
• You can substitute broccoli with other vegetables like asparagus or zucchini.
• To make this recipe gluten-free, ensure the gnocchi used is certified gluten-free.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: shrimp gnocchi recipe, one pan dinner, easy shrimp dinner, Italian gnocchi dish, quick skillet meal, sautéed shrimp and veggies