Gnocchi with Arugula Pesto and Shrimp

Gnocchi with Arugula Pesto and Shrimp is a dish that proves comfort food doesn’t have to be predictable. It begins with pillowy-soft gnocchi—light yet satisfying—which are pan-seared in clarified butter until golden and slightly crisp on the outside. Skip the traditional basil-Parmesan pesto. This version takes a bold detour with peppery arugula, earthy walnuts, and nutty, melty Gruyère. The result is a vibrant green pesto that’s richer and more complex, yet still fresh and herbaceous.

Argentinian red shrimp, known for their natural sweetness and delicate texture, are lightly tossed with the pesto and seared just until tender. A squeeze of lemon and a pinch of gochugaru (Korean chili flakes). Together, they brighten the whole dish, adding subtle citrus and a flicker of heat that keeps every bite interesting.

This dish strikes the perfect balance between casual and elevated. It’s a weeknight dinner that feels like a restaurant indulgence — unexpected, elegant, and absolutely delicious.

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An above shot of a plate of Gnocchi with Arugula Pesto and Shrimp.

Gnocchi with Arugula Pesto and Shrimp


  • Author: Veda Sankaran
  • Yield: Serves 4

Description

A dish that brings bold, peppery greens and sweet, succulent shrimp together in a deeply satisfying way.


Ingredients

Scale
  • 1 package gnocchi
  • Clarified butter
  • ½ lb Argentinian red shrimp
  • 2 cups packed arugula leaves
  • ⅓ cup walnuts
  • 2 cloves of garlic
  • Juice of ½ lemon
  • ¾ tsp gochugaru or other red chili flakes
  • 1 cup grated gruyere cheese
  • ⅓ cup olive oil
  • Salt

Instructions

  1. To make the pesto, place the arugula leaves, walnuts, garlic, lemon juice, red chili flakes, gruyere cheese, olive oil, and a little salt into a small blender container. Blend in pulses until smooth. Taste and adjust salt as necessary.
  2. Make the gnocchi according to the package directions. Once cooked, heat a skillet and add clarified butter to coat the bottom. Lightly sauté the gnocchi and remove.
  3. Add about 1 ½ tablespoons of the pesto to the shrimp and stir to coat. Add a little more clarified butter to the skillet and cook the shrimp for about 2-3 minutes on each side.
  4. To plate, either place a dollop of pesto on the center of your plate and top with the gnocchi and shrimp or toss the gnocchi with the pesto and serve with the shrimp.

Notes

Pesto is usually made with Parmesan cheese, but this pesto uses Gruyére, definitely non-traditional.

Recipe by Veda Sankaran
Food by Curtis Gamble

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