Gnocchi with Arugula Pesto, Roasted Tomatoes & Shrimp

Ingredients (Serves Two):

  • Gnocchi Original 1 pack

  • Cherry Tomatoes 1 dozen

  • Baby Shrimps 1 dozen

  • Extra Virgin Olive Oil 4 tbsp

  • Arugula 1/2 lb

  • Pecorino 2 oz

  • Garlic 6 cloves

Directions:

Arugula Pesto:

  1. Put arugula and pecorino in the blender and blend. Save some arugula for garnish.

Roasted Tomatoes: 

  1. Wash and cut tomatoes in half.

  2. Put tomatoes on a baking sheet, sprinkle salt and pepper, and extra virgin olive oil.

  3. Bake for 7 min. at 350 degrees.

Gnocchi:

  1. In a pot, bring 2 quarts of salted water to a boil.

  2. In a pan, add 4 tbsp of extra virgin olive oil and garlic.

  3. Cook until garlic browns, then add shrimp.

  4. After 2 minutes, add salt, pepper, and 1/2 cup cooking water to the shrimp.

  5. Add gnocchi to boiling water and cook for 2 minutes (or until they all float). Drain well.

  6. Next, add gnocchi, arugula pesto, & baked tomatoes. Stir for 1 minute.

  7. Decorate with arugula.

 

 

Nicholas Wooller