Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Shrimp & Pesto Gnocchi

with Summer Vegetables

Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Soft pillows of gnocchi provide a perfect complement to the bright flavors and textures of sautéed shrimp and corn, all brought together by our smooth basil pesto.

Get Cooking
fresh
ingredients
Shrimp & Pesto Gnocchi with Summer Vegetables
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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients
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 stir to coat. 

Cook the shrimp & corn:
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 and cook, stirring occasionally, 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 opaque and cooked through. Turn off the heat. 

Cook the gnocchi:
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. 

Finish & serve your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
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 stir 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 and cook, stirring occasionally, 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 opaque and cooked through. Turn off the heat. 

Cook the shrimp & corn:
Cook the gnocchi:
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! 

Finish & serve your dish: