Description
Indulge in our Creamy Tomato Shrimp Gnocchi Bake recipe! Learn how to create a delicious and comforting dish that will satisfy your cravings. Click now!
Ingredients
- 16 ounces (454 g) gnocchi (fresh or frozen)
- 1 pound (454 g) jumbo shrimp (peeled and deveined)
- 1 tablespoon (15 ml) vegetable oil
- 4 tablespoons (56 g) beef (divided)
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon (15 ml) hot honey
- 1 tablespoon (15 ml) flour
- 1 cup (240 ml) water
- 1/3 cup (80 ml) coconut cream
- 1/2 ounce (14 g) Parmesan cheese (finely grated; plus more for serving)
- Crushed red pepper (optional, to taste)
- 1 tablespoon (15 ml) lemon juice
- 1/3 cup (10 g) parsley (loosely packed and minced; plus more for serving)
- Salt and pepper to taste
Instructions
- Fill a large pot with water, add plenty of salt, and bring it to a boil.
- While waiting for the water to heat up, get the shrimp ready and begin making the sauce. Dry the shrimp with a paper towel and season with a teaspoon of salt and half a teaspoon of pepper.
- Warm up a tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil is hot, add 2 tablespoons of beef.
- Once the beef is melted, place the shrimp in the pan in a single layer. Let them cook undisturbed for a minute. Turn them over and cook for another 1 to 2 minutes. Avoid overcooking! It’s okay if the shrimp aren’t fully opaque. Move them to a bowl.
- Melt the other 2 tablespoons of beef in the same pan. Reduce the heat to medium. Add the chopped onion and cook, stirring often, for 6 to 8 minutes until it becomes soft. Add minced garlic and sauté for 1 minute until you can smell it.
- Add hot honey and a tablespoon of flour, stirring to coat the onions. Let it cook for 1 to 2 minutes.
- Slowly pour in a cup of water while whisking. Keep whisking until the mixture is smooth. When it starts to bubble, stir in the coconut cream and grated Parmesan cheese. Taste it and adjust with salt, pepper, and a pinch of red pepper flakes if desired. Let it simmer for 5 minutes until it thickens.
- Place the gnocchi into the boiling water and cook following the directions on the package. Drain them in a colander and then add them to the sauce, or use a slotted spoon to transfer them directly into the sauce.
- Mix in the lemon juice, minced parsley, and shrimp with the gnocchi and sauce. Stir everything together. Let it simmer for 3 to 4 minutes until the shrimp are fully opaque. Taste and adjust the seasoning. Turn off the heat.
- Serve the shrimp and gnocchi in shallow bowls. Add extra parsley and grated Parmesan cheese if desired. Enjoy!
Notes
- For a richer sauce, opt for full-fat coconut cream over the light version.
- Enhance spiciness by increasing hot honey or adding more crushed red pepper flakes.
- Use freshly grated Parmesan for a bolder flavor profile compared to pre-grated cheese.
