Shrimp, Kale & Mushroom Gnocchi

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. Cut the mushrooms into bite-sized pieces. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the crispy onions. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. In a bowl, combine the chopped crispy onions, lemon zest, and chopped parsley. Mix to thoroughly combine. 

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces and sliced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic, 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 frequently, 2 to 3 minutes, or until the kale is 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. 

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. 

Meanwhile, add 2/3 of the gnocchi (you will have extra) to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly. 

To the pan of cooked shrimp, add the cooked gnocchi, cooked vegetables, the juice of 2 lemon wedges, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat; stir in the cream. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the gremolata. Serve the remaining lemon wedges on the side. Enjoy!