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Saffron Shrimp & Gnocchi
with Cherry Tomatoes & Basil
30 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories505 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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