Salsa Verde Shrimp & Gnocchi with Crispy Almond Breadcrumbs

Salsa Verde Shrimp & Gnocchi

with Crispy Almond Breadcrumbs

25 MIN
2 Servings
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From the Test Kitchen

Soft, pillowy gnocchi provide a perfect complement to plump shrimp and tender sautéed kale—all brought together with our bright salsa verde and creamy mascarpone cheese. For an elevated garnish, we’re toasting panko breadcrumbs with chopped almonds to lend even more rich flavor and exciting texture to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Salsa Verde Shrimp & Gnocchi with Crispy Almond Breadcrumbs
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Gnocchi
  • 1 bunch Kale
  • ⅓ cup Salsa Verde
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Separate Leafy Greens from the Stems
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Finely chop the almonds. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. 

Make the almond breadcrumbs:
2 Make the almond breadcrumbs:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

Cook the kale:
3 Cook the kale:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the gnocchi:
4 Cook the gnocchi:

Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 3/4 cup of the gnocchi cooking water, drain thoroughly and return to the pot. 

Sear the shrimp:
5 Sear the shrimp:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until slightly opaque. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked gnocchi, add the seared shrimp, cooked kale, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Stir in the mascarpone and salsa verde until combined (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished shrimp and gnocchi garnished with the almond breadcrumbs. Enjoy! 

Tips from Home Chefs

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Salsa Verde Shrimp & Gnocchi

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Finely chop the almonds. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. 

2 Make the almond breadcrumbs:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

Make the almond breadcrumbs:
Cook the kale:
3 Cook the kale:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

4 Cook the gnocchi:

Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 3/4 cup of the gnocchi cooking water, drain thoroughly and return to the pot. 

Cook the gnocchi:
Sear the shrimp:
5 Sear the shrimp:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until slightly opaque. Turn off the heat.

6 Finish & serve your dish:

To the pot of cooked gnocchi, add the seared shrimp, cooked kale, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Stir in the mascarpone and salsa verde until combined (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished shrimp and gnocchi garnished with the almond breadcrumbs. Enjoy! 

Finish & serve your dish:
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