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Shrimp & Pesto Gnocchi
with Summer Vegetables
20 MIN
4 Servings
From the Test Kitchen
Soft pillows of gnocchi provide a perfect complement to the bright flavors and textures of sautéed shrimp and corn. It’s
all brought together by our smooth basil pesto, then garnished with a sprinkle of parmesan cheese.
-
NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Shrimp
- 17.6 oz Gnocchi
-
½ lb Cocktail Tomatoes
- 2 ears Of Corn
-
⅓ cup Basil Pesto
- 2 Tbsps Mascarpone Cheese
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Butter
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the tomatoes. Pat the shrimp dry with paper towels. Remove and discard the tails. Place in a bowl; season with salt and pepper and toss to coat.
2
Cook the shrimp & corn:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the corn 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 the corn is slightly softened and the shrimp are cooked through. Turn off the heat.
3
Cook 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. Turn off the heat. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly and return to the pot.
4
Finish & serve your dish:
To the pot of cooked gnocchi, add the cooked shrimp and corn, quartered tomatoes, butter, mascarpone cheese, and half the reserved gnocchi cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and stir in the pesto. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished gnocchi garnished with the parmesan cheese. Enjoy!
1
Prepare the ingredients
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the tomatoes. Pat the shrimp dry with paper towels. Remove and discard the tails. Place in a bowl; season with salt and pepper and toss to coat.
2
Cook the shrimp & corn:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the corn 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 the corn is slightly softened and the shrimp are cooked through. Turn off the heat.
3
Cook 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. Turn off the heat. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly and return to the pot.
4
Finish & serve your dish:
To the pot of cooked gnocchi, add the cooked shrimp and corn, quartered tomatoes, butter, mascarpone cheese, and half the reserved gnocchi cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat and stir in the pesto. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished gnocchi garnished with the parmesan cheese. Enjoy!
Tips from Home Chefs