Shrimp Gnocchi in Pomodoro Sauce
One filling and hearty meal! Shrimp gnocchi in Pomodoro sauce is made with a homemade sauce, fresh zucchini, cherry tomatoes, pillowy gnocchi, and tender shrimp. It’s sure to be a hit with the fam!
Servings: 5 -6 servings
Ingredients
Pomodoro Sauce:
- 3 tablespoons olive oil
- 4-5 cloves garlic minced
- ¼ - 1 teaspoon crushed red pepper flakes
- ½ cup onion minced
- 1 14.5-ounce can EACH: crushed tomatoes AND passata (or tomato puree)
- 1 tablespoon tomato paste
- 1 teaspoon fish sauce
- ¼ cup fresh basil leaves torn (with hands)
Shrimp Gnocchi:
- 1 lb. raw shrimp peeled and deveined
- 1 medium zucchini quartered, then cut into 1 inch pieces
- 1 cup cherry tomatoes
- 1 16-ounce package potato gnocchi (cooked to 1 minute less than package directions)
Instructions
- INFUSE: In a large saucepan over the lowest heat setting, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant. Then, kick up the heat to medium-high, add the onions and a pinch of salt and continue to stir and cook for an additional 3-4 minutes, or until the onions soften.
- SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Add the basil and the cherry tomatoes and allow the sauce to continue simmering for 15 minutes over low heat. If it bubbles too much, you can cover the pot leaving a little bit of space for the steam to escape.
- FINISH: Then stir in the zucchini and shrimp and allow them to cook through; about 5-7 minutes. You want to make sure the shrimp curl up and turn opaque. Check for seasonings, season with additional salt, pepper, and red pepper flakes, if desired. Add the cooked gnocchi to the pot and stir to combine. Serve immediately topped with parsley, additional basil or parmesan cheese if desired.
