Gnocchi (no-key) sounds fancy but is easier and faster to make than pasta noodles. They are kind of like mini-dumplings (hello!?! yum!!) made from potato. You should be able to find it packaged with the pastas. You just boil water, dump them in, and it even tells you when its ready by popping up to the surface. Fun, huh?
This recipe is mostly stuff we have on hand ~ we just buy shrimp and gnocchi at the store and we are set! And, I have a photo this time!
See recipe below and I made a couple of notes of how we simplify!
Potato Gnocchi with Shrimp and Peas
~ 3/4 pound uncooked large shrimp, peeled and deveined (we've also used frozen cooked shrimp before)
~ 2 Tbsp extra-virgin olive oil
~ 2 tsp chopped fresh rosemary (we use dried so we just guess)
~ 1 tsp chopped fresh parsley (we also do dried)
~ 1/4 tsp red pepper flakes
~ 1 clove garlic, finely chopped (we use jarred)
~ 3 cups frozen potato gnocchi (I've never seen it frozen; ours is dried from pasta aisle)
~ 1/4 cup fresh peas (or frozen, canned, whatev. We add extra peas)
~ 1 Tbsp thinnly sliced green onion (I never remember this so its fine with or without)
1) Toss shrimp with 1 Tbsp olive oil, rosemary, parsley, red pepper flakes and garlic. Refrigerate for 3 hours. (We never remember this in advance and it's fine)
2) Bring 8 cups well-salted water to boil; add gnocchi.
3) Drain when gnocchi float (about 5 minutes), reserving 1/4 cup of the liquid.
4) Combine remaining 1 Tbsp oil with shrimp, peas, and green onion in large saute pan over high heat. Season with salt and pepper.
5) Add gnocchi and pasta liquid (or water if you forgot to save it) and cook until shrimp are just pink and cooked through, about 5 minutes.
6) Serve warm.
For us, this takes about 20 - 30 minutes to make including prep and cook time. It probably serves 2-3 people as a stand-alone dish. We try to not over-cook because gnocchi doesn't make great leftovers in my opinion, but is AWESOME the first time around!
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