Gnocchi & Shrimp with Goat Cheese Sauce

I was trying to think of a way to use the goat cheese that we had in the fridge. I was trying to think to think of something that would come together quickly. We had the gnocchi in the pantry so the recipe for tonight’s dinner just sort of happened. This took 15 minutes from start to finish. Cancy and I both really enjoyed it. I hope you like it.

Gnocchi & Shrimp with Goat Cheese Sauce

1 pkg shelf stable gnocchi
1/2 pound frozen shrimp
1/2 bag fresh baby spinach
1/4 Cup white wine
1 Cup chicken broth
a 4 oz container of crumbled goat cheese
Thyme, salt & pepper

In a large skillet, spray non stick spray in pan and heat to medium high. Add the gnocchi and toss until done. While the gnocchi is cooking, season with salt & pepper. Add additional non-stick spray as needed. The gnocchi is done when you can bite into it and it doesn’t taste floury.
Set aside.

Keeping a medium high heat, cook the shrimp in the pan until just slightly pink. Set this aside.

Wilt spinach in the same pan until reduced in size and then set aside with the shrimp.

Deglaze the pan with 1/4 Cup white wine and cook down until reduced by 1/2. Add the chicken broth and again cook until reduced down. Add about 1/2 Tbsp Thyme. Add shrimp & spinach back into the pan.

Sprinkle in container of crumbled goat cheese and stir until smooth and there are no more chunks of goat cheese.

To serve, plate the cooked gnocchi and then top with shrimp & spinach, ladling the sauce over top.


  1. Oooh this looks fabulous! That goat cheese sauce looks wonderful!

  2. I tried your recipe. I had a similar problem, I had shrimp and I had gnocchi, and wanted to find something to do with them. And, by chance, I had goat cheese.

    I made the recipe with some trepidation; for example, I had always thought that gnocchi had to be boiled, and would never have used goat cheese with shrimp.

    It turned out to be really, really wonderful. Thank you for the recipe, and for expanding my mind a little.

  3. Sue, I'm so glad you liked it. Definitely a unique set of flavors, but I think they worked really well together.