Shrimp & Fresh Gnocchi with Corn, Basil, & Cherry Tomatoes
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Shrimp & Fresh Gnocchi

with Corn, Basil, & Cherry Tomatoes

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This light, bright gnocchi dish celebrates some of our favorite summer produce: fresh corn, basil, and tomatoes. To give our tender gnocchi a sophisticated lift, we’re blistering cherry tomatoes—or cooking them without stirring until their skins brown and soften—for sweet, juicy pops of flavor that complement sautéed corn and shrimp. A garnish of basil, torn just before serving, adds a final layer of aromatic flavor. (Chefs, depending on what’s freshest at the farms near you, your tomatoes may be red or yellow.)

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.

Blister the tomatoes:
2 Blister the tomatoes:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 3 to 4 minutes, or until browned and blistered. Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Cook the corn:
3 Cook the corn:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the scallions and corn; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.

Cook the shrimp:
4 Cook the shrimp:

Pat the shrimp dry with paper towels. Season with salt and pepper. To the pan of cooked corn, add the seasoned shrimp, garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Cook & finish the gnocchi:
5 Cook & finish the gnocchi:

While the shrimp cook, 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. Reserving ⅓ cup of the gnocchi cooking water, drain thoroughly. To the pan of cooked shrimp and corn, add the cooked gnocchi, blistered tomatoes, butter, half the reserved gnocchi cooking water, and half the basil (tearing the leaves just before adding). Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.

2 Blister the tomatoes:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 3 to 4 minutes, or until browned and blistered. Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Blister the tomatoes:
Cook the corn:
3 Cook the corn:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the scallions and corn; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.

4 Cook the shrimp:

Pat the shrimp dry with paper towels. Season with salt and pepper. To the pan of cooked corn, add the seasoned shrimp, garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Cook the shrimp:
Cook & finish the gnocchi:
5 Cook & finish the gnocchi:

While the shrimp cook, 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. Reserving ⅓ cup of the gnocchi cooking water, drain thoroughly. To the pan of cooked shrimp and corn, add the cooked gnocchi, blistered tomatoes, butter, half the reserved gnocchi cooking water, and half the basil (tearing the leaves just before adding). Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!

Plate your dish:
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