I had a craving for some gnocchi. The weather is getting cooler and gnocchi is so warm and comforting – yummy. So that’s what I wanted for dinner and I knew we should have fish – too much meat already this week. So I ask my husband what he feels like eating and he says, “Well shrimp is always good.” He loves shrimp
Hmmmm, I ‘m thinking, Shrimp and gnocchi? I was intending something more like salmon with gnocchi as a side dish. And then I have these snowpeas that need to be used. So here’s what I did.
Everyone LOVED it!
I hope you like it too.
GNOCCHI WITH SHRIMP & SNOWPEAS
1 tbs. olive oil
5 cloves garlic, minced
2 large leeks, white and very light green parts only, thoroughly washed and cleaned (slice in half lengthwise and wash all layers, then thinly slice half circles
1 cup chopped fresh tomatoes
1 Thai red chili pepper minced with seeds
½ large red pepper cut in thin long strips and then cut in half again, OR: use the 3 tops left over from your stuffed peppers
¼ cup dry vermouth
12 oz. snowpeas, cleaned
11/2 lb. large shrimp, peeled & deveined with tails left on
1 lb. gnocchi
2 tbs. chopped fresh parsley
Set a large pot of salted water on to boil for the gnocchi. Use coarse sea salt for the water.
Warm the olive oil on low heat, add leeks and garlic, cover and sweat for 10 – 12 minutes. The onion and garlic will get sweet and soft, stir every once in a while to make sure it doesn’t brown. Raise heat to medium and add vermouth and let bubble for 1 – 2 minutes, then add tomatoes and red pepper and let cook for 10 more minutes while you wash your shrimp (3 times), dry and salt and pepper one side. Add cleaned snow peas and sauté for 3 – 5 minutes, then add shrimp and toss and cook until just done and they have turned pink, about 3 minutes. Salt and pepper to taste Meanwhile, cook your gnocchi in the boiling water, drain. Combine with shrimp mixture, garnish with chopped parsley.
Now I know the next night I want to make my version of a Mark Bittman recipe of pasta with a Tuscan duck sauce, but the duck takes 1.5 hours to cook so I decide to buy the duck and cook it tonight while I’m cooking this dinner and it’s easy. You just need to plan it.
Trim all the visible fat from 3 duck legs and thighs. Wash and pat dry. Put them skin side down in a non-stick skillet and turn heat to medium. When they start to sizzle, cover and turn heat to low for 60 -65 minutes, or until skin is crisp. Check every so often to make sure they are not burning. When skin is crisp, turn over and cook, covered for another 20 – 25 minutes or so, until very tender. Remove duck, cool and refrigerate. Scrape cooled duck fat into another container and refrigerate.
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