Skillet Gnocchi with Shrimp and Asparagus Recipe

Skillet Gnocchi with Shrimp and Asparagus is a favorite Italian-inspired dish in our family. We’ve served it at many dinners and parties, and it always impresses. After sharing our Ricotta Garlic Gnocchi recipe, we wanted to show another way we enjoy those pillowy gnocchi.

At first the ingredients — chicken stock, shrimp, asparagus and low-carb gnocchi — may seem unusual together, but the combination works beautifully. Garlic and shallots sautéed in butter build a savory foundation, the gnocchi stays soft and pillowy, and asparagus adds a bright crunch. The chicken stock ties everything together so each bite is well coated and flavorful. It’s a simple but elegant skillet meal that always gets compliments.

Ingredients

Start with our Ricotta Garlic Gnocchi for best results. These low-carb gnocchi are light, absorb sauce well and freeze nicely, so we usually make a big batch and keep some in the freezer. They pair perfectly with everything from a simple marinara to the chicken-stock-based skillet sauce used here. If you prefer an alternative, spiralized zucchini (zoodles) would work in a pinch.

Asparagus brings color, texture and fresh flavor. Cut into bite-sized pieces so every forkful includes tender stalk and gnocchi. Medium shrimp (20–25 count) work well because they’re small and quick to cook — the whole skillet comes together in about 15 minutes if the gnocchi are thawed. We cook this dish in a non-stick wok or skillet to get good contact with the gnocchi and allow fast, even cooking.

Preparation Tips

If using frozen gnocchi, thaw thoroughly before cooking. They only need brief pan time — about two minutes over medium heat — to warm and develop a light golden surface; avoid over-browning. For this recipe, turn them gently while cooking so they stay intact. Never boil these low-carb gnocchi: removing them after two minutes and holding them for the final step keeps the texture right.

Cook asparagus in the chicken stock until it is just tender but still slightly crisp — about three minutes with the pan covered over medium-high heat. Overcooked asparagus becomes limp and loses color, so watch closely. We prefer a wok or large non-stick skillet for quick, even heating and easy tossing.

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A lid is helpful for the final step: after you add freshly grated Parmesan off the heat, cover the skillet for a couple of minutes so the cheese can melt gently from residual heat. If you like, sprinkle more Parmesan when plating and finish with chopped fresh basil for color and aroma.

Skillet Gnocchi with Shrimp and Asparagus

Serve this dish hot and fresh. The gnocchi will soak up the savory stock, the shrimp will be tender, and the asparagus will add a bright contrast. It’s an easy, flavorful meal that’s perfect for guests or a weeknight dinner.