Shrimp Zucchini Potato Gnocchi

An original and tasty first course with fish and vegetables, perfect for special occasions but also for everyday dinner.

Tasty and genuine recipe, simple to prepare, balanced and low in fat.

Prepare shrimp and zucchini gnocchi is very easy and takes less than 30 minutes.

First, cook the zucchini, cut into julienne strips, in a pan with oil and salt, then finish cooking with vegetable broth. Add prawns in the same pan, deglaze with white wine to flavor the sauce. Cook dumplings and pour into pan with sauce, stir, cook for 1 minute and serve with chopped fresh parsley.

A simple dish, with few ingredients with a delicate but tasty taste.

You can also prepare this recipe with frozen prawns and replace gnocchi with another type of pasta such as penne or even spaghetti.

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  • DifficultyVery easy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving2
  • CuisineItalian


1 lb potato gnocchi
3/4 lb zucchini squash (dark green), pan grilled, no salt
1/2 lb prawns
2 tablespoons extra-virgin olive oil
1/2 cup vegetable broth
1 pinch black pepper
1/2 glass white wine
q.s. salt
1 tablespoon parsley (fresh chopped)
597,17 Kcal
calories per serving
Info Close
  • Power 597,17 (Kcal)
  • Carbohydrates 47,51 (g) of which sugars 13,63 (g)
  • Proteins 22,86 (g)
  • Fat 31,89 (g) of which saturated 10,36 (g)of which unsaturated 3,75 (g)
  • Fibers 5,46 (g)
  • Sodium 1.993,65 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.





Put a pot on the fire with plenty of salted water to cook the gnocchi.

Wash zucchini and cut into julienne strips.

Put oil in a non-stick pan, heat then add zucchini and a pinch of salt, cook for 2 minutes.

Add a ladleful of vegetable broth, finish cooking the zucchini (about 10 minutes).


When the water boils, cook the gnocchi, follow the cooking times indicated on the package (usually gnocchi are cooked when they float to the surface, about 4 – 5 minutes).

Meanwhile, add shrimp and 1 tablespoon oil to skillet with zucchini.

Cook for 1 minute, add white wine, deglaze, and finish cooking for another 2 minutes.

Adjust salt and pepper.


Drain the gnocchi directly into the pan with the sauce, add 1 tablespoon of the pasta cooking water.

Gently mix to flavor and continue cooking for a few seconds. If the cooking base is too dry, add a spoonful of water.

Serve immediately, sprinkling some fresh minced parsley on the surface

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You can use fresh shrimp or frozen shrimp: if you use frozen prawns, defrost them at room temperature before using them. You can defrost shrimp by placing a storage bag in boiling water for about 5 minutes.

I advise you to put prawns in the pasta already peeled.

For a creamier sauce put a small part of the zucchini in the blender together with 2 – 3 tablespoons of broth or water, blend and then add to the gnocchi.


Zucchini and shrimp gnocchi should be eaten as soon as they are ready, alternatively you can keep them in the fridge for a maximum of 1 day in an airtight container.

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