Shrimp & Gnocchi with Creamy Tomato Sauce

Shrimp & Gnocchi

with Creamy Tomato Sauce

25 MIN
4 Servings
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From the Test Kitchen

This comforting dish brings together pillowy gnocchi and tender shrimp with an irresistibly creamy tomato sauce—seasoned with a bit of earthy, dried oregano for savory flavor in every bite.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Shrimp & Gnocchi with Creamy Tomato Sauce
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 17.6 oz Gnocchi
  • 1 15-Ounce Can Crushed Tomatoes
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • ½ lb Sweet Peppers
  • 1 Red Onion
  • 2 Tbsps Ghee
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Place the fresh tomatoes and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until softened. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. 

Make the sauce & cook the shrimp:
3 Make the sauce & cook the shrimp:

In a large pot, heat the ghee on medium-high until melted. Add the prepared onion and garlic. Season with salt, pepper, the oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the canned tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the shrimp are opaque and cooked through. Turn off the heat.

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. Drain thoroughly. 

Finish the gnocchi & serve your dish:
5 Finish the gnocchi & serve your dish:

To the pot of cooked sauce and shrimp, add the cooked gnocchi, roasted vegetables, and cream (shaking the bottle before opening). Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and gnocchi garnished with the cheese. Enjoy!

Tips from Home Chefs

Shrimp & Gnocchi

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Place the fresh tomatoes and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until softened. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. 

Prepare the remaining ingredients:
Make the sauce & cook the shrimp:
3 Make the sauce & cook the shrimp:

In a large pot, heat the ghee on medium-high until melted. Add the prepared onion and garlic. Season with salt, pepper, the oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the canned tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the shrimp are opaque and cooked through. Turn off the heat.

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. Drain thoroughly. 

Cook the gnocchi:
Finish the gnocchi & serve your dish:
5 Finish the gnocchi & serve your dish:

To the pot of cooked sauce and shrimp, add the cooked gnocchi, roasted vegetables, and cream (shaking the bottle before opening). Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and gnocchi garnished with the cheese. Enjoy!

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