Wednesday, February 2, 2011

Gnocchi with Lemon, Shrimp, Spinach, and Peas

Marissa has had a package of gnocchi for like forever now so we finally decided on a sauce to make for it. I found this recipe on epicurious.com and decided to add some leftover shrimp that I had frozen after making Pad Thai.  The recipe called for baby spinach, peas, shrimp, lemon zest and juice, heavy cream, red pepper flakes, garlic, and parmesan cheese.

The cream, peas, garlic, pepper, and shrimp went into the pan first, and once the shrimp was almost cooked through, in went the spinach.  It was important to keep stirring and folding the mixture around until the spinach wilted so that the cream did not burn or curdle.    When thoroughly wilted, we took the pan off of the heat and added the  lemon zest and lemon juice.  Meanwhile, the gnocchi was cooking on the side.  When all of the little gnocchi floated to the top of the pot, we drained and added it to the pan of sauce along with the grated parmesan and about 1/4 cup of the gnocchi water that we saved.  All was mixed until the gnocchi was coated with sauce.


This quick and easy recipe was delicious.  Marissa and I both were pleasantly surprised by how tasty the dish was.  I was afraid that the combination of gnocchi and heavy cream would be too thick and oppressive, but the added water really thinned it out to a enjoyable consistency.  I did not taste much lemon, though, and perhaps would add just a bit more lemon juice next time.  We ate it with fresh sesame seed bread from Madonia Bros. Bakery on Arthur Ave.  This sauce would work well with any kind of pasta, and it is definitely a great go-to meal for any night!


1 comments:

Nick said...

Wow, that looks delicious. As a wedding gift, my wife and I were given an "Intro to Cooking" class gift certificate for the Culinary Institute. It was fun and now I know how to slice an avocado, but I still don't really know how to cook. Your blog is an inspiration, motivating me to get into the kitchen and give it a shot.

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