INGREDIENTS:2 lbs. basic potato gnocchi made with the addition of saffron if desired, shaped as desired*
4 oz. virgin olive oil
1 garlic clove, crushed
2 plum tomatoes, seeded, diced
4 oz. 36-40 count shrimp, peeled, deveined, cut into 4 pieces each
¼ tsp. dried chili flakes
4 oz. white wine
4 oz. shrimp stock
½ Tbsp. fresh parsley, chopped
1 oz. butter
Salt and pepper to tasteDIRECTIONS:1. For sauce: Sauté tomatoes and garlic in olive oil. Add shrimp and chili flakes and cook until shrimp are almost done (1-2 minutes). Add wine, stock and parsley and reduce by half. When done, add butter and season with salt and pepper to taste. Reserve hot. Toss with warm gnocchi and serve.
*Dissolve ½ tsp. saffron threads in 4 oz. water, boil and reduce by half. In the step-by-step Parmesan potato gnocchi recipe, add saffron reduction to the flour with the potatoes and eggs.NUTRITIONAL INFORMATION: Calories 500 (49% from fat); Fat 27g (sat. 7g); Protein 16g; Carbohydrates 46g; Sodium 270mg; Cholesterol 140mg; Fiber 3g
SERVINGS:6 servings
