This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!
Yield: Serves 3 to 4
- 3 T extra-virgin olive oil, divided, plus more for serving
- 1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
- 2 T unsalted butter
- 4 to 8 garlic cloves, finely grated or minced
- 1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
- Kosher salt and freshly ground black pepper
- 1/8 tsp red-pepper flakes, plus more for serving
- 1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
- 1 lemon
- 1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)
- In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
- Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
- In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
- Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
- Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
- Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
- Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
- Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
- Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
- Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.
thebrookcook 
I’ll take extra, extra helpings, please. 🍃🍤
🙂