Creamy Shrimp and Gnocchi

Ingredients

• 16 oz / 454 g Potato gnocchi
• 1 lb / 454 g Large shrimp, peeled and deveined
• 1 Tbsp Garlic pepper seasoning
• 1 Tbsp Olive oil
• 4 Tbsp Unsalted butter
• 1 medium Yellow onion
• 1 Tbsp Hot honey
• 1 Tbsp, heaping All-purpose flour
• 1 cup Chicken broth
• ⅓ cup Heavy cream
• ⅓ cup Parmesan cheese, freshly grated
• A pinch, optional Red pepper flakes
• 48 g Lemon juice
• ½ tsp Lemon peel
• ⅓ cup, loosely packed Fresh parsley, minced
• To taste Salt and black pepper

Method

1. Bring a large pot of water to a boil for the gnocchi. Salt that water if you like. The comment does not measure the salt in the pot, so that salt is not in the count.
2. Pat the shrimp dry. Season them with the garlic pepper. The comment says 1 tablespoon of garlic pepper, or a mix of salt, garlic powder, and black pepper. This version uses 1 tablespoon of garlic pepper.
3. Heat the olive oil in a wide pot over medium-high heat. Add 2 tablespoons of the butter. When the butter is melted and bubbling, add the shrimp in one layer. Cook about 1 minute, flip, and cook 1 to 2 minutes more, until they are mostly pink. They finish in the sauce. Move them to a bowl. If the pot is crowded, cook the shrimp in two batches so they sear instead of steaming.
4. Melt the remaining 2 tablespoons of butter in the same pot over medium heat. Add the diced onion. Cook, stirring often, 8 to 10 minutes, until the onion is soft and browned at the edges.
5. Stir in the hot honey. The comment says hot honey, and that cook used a citrus-chile marmalade. This version uses 1 tablespoon of hot honey. Add the flour and stir it through the onion. Cook 1 to 2 minutes. The comment says a heaping tablespoon. This version uses 1 level tablespoon, because heaping is not a weighed amount.
6. Pour in the chicken broth a little at a time, stirring until the sauce is smooth. The comment says chicken broth or water. This version uses 1 cup of chicken broth. When it bubbles, stir in the heavy cream and the Parmesan. Simmer 5 minutes. The optional pinch of red pepper flakes, and any extra salt and pepper, are to taste, so they are not in the count.
7. Add the gnocchi to the boiling water and cook until they float, or follow the package time. Drain them and rinse them so they do not stick, which is what the comment does. Stir the gnocchi, the shrimp, the lemon juice, the lemon peel, and the parsley into the sauce. The comment calls for the juice of 1 lemon and 1/2 teaspoon of zest. This version uses 48 g of lemon juice, the USDA yield of one lemon, and 1/2 teaspoon of lemon peel.
8. Simmer 3 to 5 minutes, until the gnocchi are hot and every shrimp is pink and opaque. A gray, glassy shrimp is not done. Taste, and add salt only if the bowl needs it. That extra salt is not in the count.
9. Serve 4 shallow bowls. The comment does not give a yield. Four bowls is the cut used here, about a quarter of the shrimp and the gnocchi in each bowl. Leftovers keep covered in the fridge for a couple of days. Reheat them gently until the shrimp are hot in the center again. A hard boil turns the shrimp rubbery.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 bowls: the potato gnocchi, the shrimp, the garlic pepper, the olive oil, the butter, a medium yellow onion, the hot honey, a level tablespoon of flour, the chicken broth, the heavy cream, the Parmesan, the lemon juice, the lemon peel, and the parsley. The comment does not give a yield. Four bowls is the cut used here, the same count the linked page uses. The optional red pepper flakes and the salt and pepper to taste are not in the count. The salt in the gnocchi water is not measured, so it is not in the count. The comment says a heaping tablespoon of flour. Heaping is not a USDA measure, so the count uses 1 level tablespoon, 7.8 g. The comment says chicken broth or water. Chicken broth is the row used. The comment says hot honey, and that cook used a citrus-chile marmalade. Honey (fdc 169640) is the row, 21 g. The gnocchi row is potato gnocchi (fdc 1914616), and the written 454 g is used. The garlic pepper row is a garlic-pepper seasoning (fdc 731672), 7.2 g, and that label rounds the spoon to 0 kcal. The onion is a USDA medium, 110 g, because the comment said one onion and did not weigh it. Lemon juice is 48 g, the USDA yield of one lemon. Lemon peel is ½ teaspoon, 1 g. Added sugars are the honey, 4 g per bowl. About 4.4 g of other sugars per bowl sit in the gnocchi, and that row does not split added sugar from naturally occurring sugar. The gnocchi, the broth, the Parmesan, and the garlic pepper are the salty parts.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is the butter, the heavy cream, and the Parmesan. Cook the onion in olive oil instead of the remaining butter, and use 4 Tbsp more olive oil than the tablespoon already in the pan. Use ⅓ cup of unsweetened plain coconut milk or another plain unsweetened dairy-free cream in place of the heavy cream, and leave the Parmesan out or use ⅓ cup of a grated hard cheese whose package says dairy-free. Read the gnocchi package. The counted gnocchi list egg and do not list milk, and a different brand can. Coconut is sometimes grouped with tree nuts. This is a kitchen note, not a dairy-free certification.

  • United States: Olive oil for the butter, and unsweetened plain coconut milk or a dairy-free cream for the heavy cream. Leave the Parmesan off or read a dairy-free hard cheese. Read the gnocchi for milk.
  • United Kingdom: The same oil and plain plant-cream swap. Skip sweetened cartons. Check the gnocchi.

• Gluten-free style

  The wheat is the gnocchi and the flour in the sauce. Use 16 oz / 454 g of potato gnocchi from a package that says gluten-free, and thicken the sauce with ½ Tbsp cornstarch stirred into 2 Tbsp cold water instead of the wheat flour. Read the garlic pepper and the broth. Shrimp, olive oil, butter, onion, hot honey, cream, Parmesan, lemon, and parsley do not call for wheat. This is a kitchen note, not a gluten-free certification.

  • United States: Gluten-free gnocchi and a cornstarch slurry instead of wheat flour. Read the broth and the garlic pepper.
  • United Kingdom: Gnocchi marked gluten free, and cornflour instead of wheat flour. Read the stock.

• No shellfish

  This pot is built on shrimp. Use 1 lb / 454 g of boneless chicken thigh, cut into strips, and cook it to 165°F / 74°C before it goes back into the sauce. The bowl is no longer shrimp. Read the broth. This is a kitchen note, not an allergen clearance.

  • United States: Chicken thigh cooked to 165°F replaces the shrimp. The bowl is no longer a shrimp dinner.
  • United Kingdom: The same chicken swap, cooked through. This pot is no longer prawns.