I’m always in the mood for pasta.

However, gnocchi is technically not a form of pasta. It’s actually a dumpling made out of potatoes. That said, it works mighty well with a variety of pasta sauces and toppings. This meal not only comes together quickly, it’s a single-pan situation that builds on each flavor as you cook it. I first got acquainted with gnocchi in college, often boiled and pan-seared with pine nuts and broccoli. This dish is more of a take on Rasta Pasta—a super creamy affair traditionally tossed with jerk chicken and bell peppers. We’re opting for shrimp here to give it that extra pinch of elegance fit for special occasions or that special someone.

Ingredients

• 8 oz. Unsalted Butter

• 12 oz. Gnocchi

• 1 oz. Grated Parmesan

• 2 cups of Veggie or Chicken Broth

• 2 Garlic Cloves

• 2 oz. Cream Cheese

• 1 Red Bell Pepper

• 1 Shallot

• 8 oz. Shrimp, peeled and deveined

• 3 oz. Spinach (about ¼ of a bunch)

• Cajun seasoning

• Poultry seasoning

• Italian seasoning

1. Prepare the Ingredients

• Stem, seed, remove ribs, and cut red bell pepper into 1” dice.

• Peel and mince shallot.

• Loosely chop garlic.

• Peel and devein shrimp. I also removed the tail shell for this recipe.

• TIP: Seal the shrimp shells in a plastic bag and freeze for use later. They make a wonderful broth base for ramen and risotto.

2. Season the shrimp

• Rise and pat dry shrimp after prepping. Season all over with pepper, poultry seasoning and paprika.

• Add in the cajun seasoning. I use a Brooklyn-based brand called Meal Zak, but I’m also a fan of Old Bay and Slap Ya Mama. You could also switch it up and go the jerk route.

• NOTE: If the cajun seasoning you’re using is salted (which is common) skip adding salt to the shrimp.
  

3. Cook the shrimp

• Drizzle olive oil into a non-stick pan over medium heat.

• Add seasoned shrimp and cook for about 3 minutes per-side. They should be crisping on the edges when you turn them over. Remove from the pan and reserve pan drippings.

4. Cook the gnocchi

• Line a plate with a paper towel.

• In the same pan used for the shrimp, add another 1 tsp. of olive oil and bring to medium heat.

• Add gnocchi to the pan and stir to soak up all the pan drippings from the shrimp. Slowly add 1 cup of broth to the pan, ¼ cup at a time, and stir until absorbed by the gnocchi. Continue to stir occasionally until tender and golden brown, 6-8 minutes.

• Transfer gnocchi to the towel-lined plate. Reserve pan; no need to wipe clean.

5. Cook the veggies

• Return pan used to cook gnocchi and shrimp to medium-high heat. Add 1 tsp. olive oil, red bell pepper, and shallot to the pan. Stir occasionally until shallot is softened, 3-5 minutes. Toss in the garlic during the last minute of cook time.

6. Cook the sauce

• Stir in ½ cup of broth, butter, cream cheese, a few shakes of Italian seasoning and a dash of salt and pepper. Bring to a simmer.

• Once simmering, stir occasionally until thick and creamy, 1-2 minutes.

• Gently stir in gnocchi and shrimp until coated.

• Add spinach and toss until slightly wilted.

• Remove the pan from the burner.

• NOTE: If the sauce is too thin, add 1 tsp. of cornstarch mixed with 1 tbsp. of water. If too thick, add more of the reserved broth, 1 tbsp. at a time, until desired consistency is reached.

7. Finish the dish

• Garnish gnocchi with as much Parmesan as you like.

• TIP: Chopped basil and/or parsley also make for tasty garnishes.

Directions

BON APPÉTIT

Recommended Listening

This selection of smooth Italian classics and modern rhythms brings warmth and sophistication to your meal. From romantic ballads to upbeat melodies, this playlist sets the mood for an unforgettable evening of great food, good company, and timeless music. Buon appetito!