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Saffron Shrimp & Gnocchi

with Cherry Tomatoes & Basil

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 505 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe celebrates the complex, sweet and savory flavors of southern Italian cuisine. We’re flavoring shrimp and a tangy tomato sauce with a bit of saffron powder, a prized spice hand-harvested from the crimson stigmas of a violet flower. We’re tossing the crisp, saucy shrimp with soft, plump gnocchi, allowing the entire dish to take on the saffron’s distinctive aroma and brilliant orange hue.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Peel and finely chop the shallot. Halve the cherry tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems.

Make the sauce:
2 Make the sauce:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and half the butter. Cook, stirring occasionally, 2 to 3 minutes, or until the tomato paste is dark red and fragrant. Add ¼ cup of water and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until well combined and slightly reduced in volume. Turn off the heat.

Add the shrimp:
3 Add the shrimp:

Pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp and saffron powder to the pot of sauce. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the saffron is fragrant.

Cook the gnocchi:
4 Cook the gnocchi:

While the shrimp cook, add the gnocchi to the medium pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Finish the gnocchi:
5 Finish the gnocchi:

Add the cooked gnocchi, seasoned cherry tomatoes, remaining butter and 1 tablespoon of olive oil to the pot of shrimp and sauce. Cook, stirring vigorously to coat the gnocchi, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in half the basil (tearing just before adding). Season with salt and pepper to taste.

Plate your dish:

6 Plate your dish:


Divide the finished gnocchi between 4 dishes. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Peel and finely chop the shallot. Halve the cherry tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems.

2 Make the sauce:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and half the butter. Cook, stirring occasionally, 2 to 3 minutes, or until the tomato paste is dark red and fragrant. Add ¼ cup of water and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until well combined and slightly reduced in volume. Turn off the heat.

Make the sauce:
Add the shrimp:
3 Add the shrimp:

Pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp and saffron powder to the pot of sauce. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the saffron is fragrant.

4 Cook the gnocchi:

While the shrimp cook, add the gnocchi to the medium pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Cook the gnocchi:
5 Finish the gnocchi:

Add the cooked gnocchi, seasoned cherry tomatoes, remaining butter and 1 tablespoon of olive oil to the pot of shrimp and sauce. Cook, stirring vigorously to coat the gnocchi, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in half the basil (tearing just before adding). Season with salt and pepper to taste.

6 Plate your dish:


Divide the finished gnocchi between 4 dishes. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!

Plate your dish: