Shrimp and Gnocchi
with Mushrooms and Spinach
This was a Snow Day recipe where I needed to make something from the freezer that would warm my soul. I bought my gnocchi at the farmer’s market where they flash freeze it and sell multiple flavors. I also had the shrimp from Whole Foods when it was on great sale. I love keeping fresh ingredients around too, just in case, and luckily, I had the rest of the ingredients! Enjoy this cozy dish.
1 package (16 oz) Gnocchi
2 tbsp butter, divided
1 small onion or shallot, finely chopped
1 pint mushrooms, quartered
1 pound shrimp, defrosted and shells removed
¼ cup white wine
¼ cup Parmesan cheese
½ tsp red pepper flakes
1 clove garlic, finely chopped
1 tsp black pepper
1 tsp kosher salt
1 tbsp lemon juice
1 tsp fresh basil, chopped
Cook the Gnocchi according to the package directions.
Heat butter in large skillet over medium for 1 minute. Add onion. Sauté 2-3 minutes. Add quartered mushrooms. (note: you can use slice if you want to continue to cook over medium heat, stirring occasionally until all the moisture has evaporated and they are just turning brown (about 5-7 more minutes.) Add a pinch of salt and pepper. Remove mushrooms from pan.
Add the shrimp, garlic, and red pepper flakes to the pan, in a single layer. (Salt and pepper the shrimp) Saute for 3-5 minutes until the shrimp just turn pink through. Remove from the pan.
Add white wine and deglaze the pan by scraping up the little bits from the pan. Allow to come to a boil and simmer until reduced by half. Add other tablespoon of butter.
Add cooked gnocchi (if cooled) and spinach until wilted, about 3 minutes.
Add lemon juice, parmesan, mushrooms, and shrimp back into the pan.
Combine and adjust salt and pepper. Top with fresh basil.