I typically pass on pasta dishes. My family all love pasta and would eat it every day. (Certain members of the family actually have eaten it every day at certain times in their past.) I don’t know if my aversion to pasta is due to the blandness of traditional pasta in general or if it has more to do with the red sauce. Either way, I avoid it as much as possible.
Pillowy potato gnocchi are the one exception to my ‘passing on pasta dishes’ rule. In this recipe, it is combined with some citrusy shrimp in a baked dish, reminiscent of mac & cheese. This dairy laden dish combines butter, cream, and two kinds of cheese with chicken broth for a creamy and cheesy main dish that is quick enough to make on a weeknight. And delicious enough to make often!
Gnocchi with Shrimp
Gnocchi with Shrimp (adapted from delallo.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Makes: 4 – 6 servings
Ingredients:
Shrimp:
- 2 tablespoons butter
- 1 pound shrimp, cleaned, peeled and deveined
- zest and juice of one lemon
- salt and pepper to taste
Gnocchi:
- 16-ounce package shelf stable potato gnocchi
- 1/4 cup butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano
- zest from 1 lemon
- zest from 1 orange
- 1/2 cup freshly grated Gruyère cheese
Directions:
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 4 minutes. Drain, reserving 1/2 cup of the hot water. Rinse the pasta with cold water to prevent sticking. Set the gnocchi aside.
Cook the gnocchi.
Melt the 2 tablespoons of butter in an oven proof large skillet over medium-high heat. Add the shrimp, lemon zest and juice to the skillet. Add salt and pepper to taste. Cook for about 2-3 minutes, until the shrimp are pink. Transfer the shrimp to a plate and set it aside.
Cook the shrimp.
Preheat the oven to broil.
In the same skillet, melt the 1/4 cup of butter over medium heat. Add the garlic and cook until just fragrant, about 2 minutes.
Cook the garlic.
Whisk in the flour until it is lightly browned, about 1 minute.
Add the flour to the butter to make the roux.
Continue whisking and slowly add in the chicken broth, thyme, and basil. Cook for 2 minutes to combine the flavors.
Add the broth and herbs to the roux.
Stir in the cream and Parmigiano-Reggiano until the mixture is slightly thickened, about 1 – 2 minutes. If the mixture seems too thick, add some of the hot gnocchi water until the desired consistency is reached.
Add the cream and cheese to the sauce mixture.
Stir in the shrimp, gnocchi, and the lemon and orange zests.
Add the shrimp, gnocchi and zests to the sauce.
Sprinkle the dish with the Gruyère and bake it under the broiler until the cheese is bubbly and slightly browned.
Top the dish with the Gruyère and broil.
Remove the pan from the oven and allow it to rest for 5 minutes before serving.
Allow the dish to rest before serving.
If it’s creamy and cheesy and made with gnocchi, I will definitely eat it!! ~Linda
Gnocchi with Shrimp (adapted from delallo.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Makes: 4 – 6 servings
Ingredients:
Shrimp:
- 2 tablespoons butter
- 1 pound shrimp, cleaned, peeled and deveined
- zest and juice of one lemon
- salt and pepper to taste
Gnocchi:
- 16-ounce package shelf stable potato gnocchi
- 1/4 cup butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano
- zest from 1 lemon
- zest from 1 orange
- 1/2 cup freshly grated Gruyère cheese
Directions:
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 4 minutes. Drain, reserving 1/2 cup of the hot water. Rinse the pasta with cold water to prevent sticking. Set the gnocchi aside.
Melt the 2 tablespoons of butter in an oven proof large skillet over medium-high heat. Add the shrimp, lemon zest and juice to the skillet. Add salt and pepper to taste. Cook for about 2-3 minutes, until the shrimp are pink. Transfer the shrimp to a plate and set them aside.
Preheat the oven to broil.
In the same skillet, melt the 1/4 cup of butter over medium heat. Add the garlic and cook until just fragrant, about 2 minutes. Whisk in the flour until it is lightly browned, about 1 minute. Continue whisking and slowly add in the chicken broth, thyme, and basil. Cook for 2 minutes to combine the flavors. Stir in the cream and Parmigiano-Reggiano until the mixture is slightly thickened, about 1 – 2 minutes. If the mixture seems too thick, add some of the hot gnocchi water until the desired consistency is reached.
Stir in the shrimp, gnocchi, and the lemon and orange zests. Sprinkle the dish with the Gruyère and bake it under the broiler until the cheese is bubbly and slightly browned.
Remove the pan from the oven and allow it to rest for 5 minutes before serving.