This is a one pot, simple and tasty recipe that comes from Melissa Clark in NYTimes Cooking. Yes, it relies on store bought gnocchi, but that’s why it works so well as a mid-week meal that’s easy to create. Making the gnocchi golden and crispy as the first round takes a little bit of attention and turning, but it is worth it in the end.
For this you’ll need: 1 package potato gnocchi, 2 Tbsp unsalted butter, 4 garlic cloves (minced), 1/2 cup white wine, 1/2 tsp red pepper flakes, 1 lemon (for zest and juice), 3 Tbsp olive oil, 3/4 lb shrimp (shelled and deveined), 3/4 cup frozen peas, 1/4 cup parsley (chopped) salt and pepper.
Heat 2 Tbsp oil in a large skillet and add the gnocchi over medium heat. Toss well to coat each piece and let cook for a few minutes. After about 3-5 mins toss again to turn each piece and repeat this process for about 15 mins until the gnocchi is golden and crispy. Remove from pan and place in a large serving bowl.
In the same skillet add the butter and the remaining Tbsp of oil. Add the minced garlic and toss well until fragrant – about 30 sec to 1 min. Add the wine, some salt and pepper and the red pepper flakes. Turn up the heat slightly and stir together. Cook until most of the wine has evaporated – about 5 mins.
Add the shrimp and toss everything together well to coat each piece. Cook until shrimp have turned pink, turning them once to evenly cook each side – about 2-4 mins. Return the gnocchi to the pan along with the peas and toss everything together. Turn off the heat, grate the zest from the lemon over the top, cut the lemon in half and squeeze the juice from one half over everything and gently stir together. Add the chopped parsley and serve immediately.