Potato Gnocchi With Shrimp And Peas
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tsps
Rosemary (chopped fresh)1 tsps
Parsley (chopped fresh)1 tsps
Red Pepper Flake1 clove
Garlic (finely chopped)3 cups
Potato (frozen gnocchi)1 cup
Pea (fresh)1 tbsps
Green Onion (thinly sliced)Directions:
1
Toss shrimp with 1 tbsp oil, rosemary, parsley, red pepper flakes, and garlic and refrigerate 3 hours
2
Bring 8 cups well-salted water to a boil; add gnocchi
3
Drain when gnocchi float (about 5 minutes), reserving 1/4 cup liquid
4
Combine remaining 1 tbsp oil with shrimp, peas and green onion in a large sauté pan over high heat; season with salt and pepper
5
Add gnocchi and pasta liquid and cook until shrimp are pink and just cooked through, about 5 minutes
6
Serve warm
7
Toss shrimp with 1 tbsp oil, rosemary, parsley, red pepper flakes, and garlic and refrigerate 3 hours
8
Bring 8 cups well-salted water to a boil; add gnocchi
9
Drain when gnocchi float (about 5 minutes), reserving 1/4 cup liquid
10
Combine remaining 1 tbsp oil with shrimp, peas and green onion in a large sauté pan over high heat; season with salt and pepper
11
Add gnocchi and pasta liquid and cook until shrimp are pink and just cooked through, about 5 minutes
12
Serve warm