Shrimp Gnocchi Skillet with Spinach, Cherry Tomatoes and Lemon Cream

Juicy gnocchi in creamy lemon cream with crisp shrimp, fresh spinach and sweet cherry tomatoes. A quick one-pan dish that is on the table in just a few steps.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Gnocchi (refrigerated section)
• 250 g Shrimp, raw, peeled
• 150 g Baby spinach
• 200 g Cherry tomatoes
• 2 Stück Garlic cloves
• 2 EL Olive oil
• 150 ml Cream
• 40 g Parmesan, freshly grated
• 1 Stück Lemon (juice and zest)
• 1 Prise Chili flakes
• 0.5 Bund Parsley, flat-leaf
• Salt
• Black pepper, freshly ground

Method

1. Peel the garlic and chop it finely. Wash the cherry tomatoes and halve them. Wash the parsley, pick off the leaves and chop them roughly. Scrub the lemon under hot water, grate the zest and squeeze out the juice.
2. Pat the shrimp dry and season them with a little salt, pepper and a pinch of chili flakes.
3. Heat 2 tbsp olive oil in a large pan over medium to high heat. Fry the shrimp for 1 to 2 minutes on each side, until pink and lightly browned. Remove the shrimp and set them aside.
4. Reduce the heat. Add the garlic and cherry tomatoes to the pan and fry for 2 to 3 minutes, until the tomatoes start to burst slightly.
5. Add the gnocchi to the pan and fry for 3 to 4 minutes, shaking the pan occasionally, until golden brown.
6. Pour in the cream, add the lemon zest and half of the lemon juice, and simmer for 2 minutes. Stir in the spinach until it wilts.
7. Stir in the Parmesan, season with salt, pepper and the remaining lemon juice. Return the shrimp to the pan, warm briefly and serve sprinkled with parsley.