🍤🍅 Gnocchi with Shrimps and Tomatoes
🕒 Total Time: ~25 minutes
Serves: 3–4
🧂 Ingredients:
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1 lb (500g) gnocchi (store-bought or homemade)
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1 lb (450g) shrimp, peeled and deveined
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2 tbsp olive oil
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3–4 cloves garlic, minced
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1 pint cherry tomatoes (or 2 cups diced tomatoes)
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1/2 tsp chili flakes (optional for heat)
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Salt & pepper, to taste
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1/4 cup dry white wine (or seafood/chicken broth)
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2 tbsp butter
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Fresh basil or parsley, chopped
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Grated Parmesan cheese, for serving (optional)
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Lemon wedges, for garnish
🔪 Instructions:
1. Cook the Gnocchi:
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Bring a large pot of salted water to a boil.
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Cook gnocchi until they float to the surface (2–3 minutes). Drain and set aside.
2. Sauté the Shrimp:
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In a large skillet, heat 1 tbsp olive oil over medium-high heat.
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Season shrimp with salt and pepper.
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Sear shrimp for 1–2 minutes per side until pink and just cooked through.
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Transfer to a plate and set aside.
3. Make the Tomato Sauce:
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In the same skillet, add 1 tbsp olive oil and garlic. Sauté until fragrant (30 seconds).
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Add tomatoes and chili flakes. Cook 4–5 minutes, until tomatoes begin to burst and soften.
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Pour in wine or broth to deglaze the pan. Simmer 2–3 minutes to reduce.
4. Combine Everything:
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Add cooked gnocchi to the skillet along with butter. Toss to coat in the sauce.
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Return shrimp to the pan and stir gently to warm through.
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Season to taste and sprinkle with fresh herbs.
🧀 To Serve:
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Plate and top with grated Parmesan and a squeeze of fresh lemon juice.
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Serve with crusty bread to mop up the sauce, if desired.
🔁 Variations:
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Add spinach or arugula at the end for greens.
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Use sun-dried tomatoes for deeper flavor.
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Sub shrimp with scallops or chicken if preferred.
Would you like a creamy version, a spicy arrabbiata twist, or tips for making homemade gnocchi from scratch? Just let me know!