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Ingredients (Serves 4)

For the Main Dish:

• 1 lb (450g) potato gnocchi (store-bought or homemade)
• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil (from the sun-dried tomato jar, if possible)
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes (in oil), thinly sliced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1–2 cups baby spinach (optional, but adds color and nutrition)
• ¼ tsp crushed red pepper flakes (optional, for heat)
• Fresh basil or parsley, for garnish

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Instructions

1. Cook the Shrimp

1. Pat the shrimp dry and season with salt, pepper, and a pinch of Italian seasoning.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Add the shrimp and sear for 1–2 minutes per side, until pink and opaque. Remove shrimp and set aside.

2. Sauté Aromatics

1. In the same skillet, add remaining 1 tablespoon butter.
2. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

3. Make the Cream Sauce

1. Pour in the heavy cream and bring to a gentle simmer.
2. Stir in the Parmesan cheese, Italian seasoning, salt, pepper, and crushed red pepper flakes (if using).
3. Simmer for 2–3 minutes until slightly thickened.

4. Cook the Gnocchi

• If using shelf-stable or fresh gnocchi, add them directly into the simmering sauce (no need to pre-boil). Stir and simmer for 4–5 minutes until tender and cooked through.
• If using frozen gnocchi, boil them first until they float (about 2–3 minutes), then transfer into the sauce.

5. Finish the Dish

1. Add the cooked shrimp back into the skillet along with any juices.
2. Stir in spinach (if using) and cook for 1–2 minutes until wilted.
3. Taste and adjust seasoning if needed.

6. Serve

• Spoon into bowls and top with more Parmesan and fresh herbs.
• Serve hot with crusty bread or a side salad.

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