Saffron Shrimp & Gnocchi with Cherry Tomatoes & Basil

Saffron Shrimp & Gnocchi

with Cherry Tomatoes & Basil

30 MIN
4 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    505 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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:

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