Ingredients
- 16 ounces packaged Potato Gnocchi
- 2 tablespoons Unsalted Butter
- 1 pound Medium Shrimp, peeled and deveined
- Salt and Pepper to taste
- 2 tablespoons Fresh Parsleys Leaves, chopped
Cream Sauce
- 1/4 cup Unsalted Butter
- 4 Garlic Cloves, minced
- 2 tablespoons All-Purpose Flour
- 1 cup Chicken Broth
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Basil
- 1/2 cup Half and Half
- 1/2 cup Freshly Grated Parmesan
- Salt and Pepper to taste
Directions
- In a large pot of salted boiling water, cook gnocchi according to package directions; drain
- Melt butter in a skillet over medium high heat; add shrimp, salt and pepper; cook stir occasionally until pink, 2-3 minutes; set aside
- Cream sauce: melt butter in a skillet over medium heat; add garlic; cook stir frequently for 1-2 minutes; whisk in flour until lightly browned, 1 minute
- Slowly whisk in chicken broth, thyme and basil; cook whisking constantly until incorporated, 1-2 minutes; stir in half and half and Parmesan until thickened, 1-2 minutes; if the mixture is too thick add more half and half; season with salt and pepper
- Stir in shrimp and gnocchi; toss to combine; serve immediately; garnish with parlsey