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Name: SHRIMP SCAMPI GNOCCHI
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (16-ounce) package potato gnocchi; 2 tablespoons olive oil; 8 tablespoons unsalted butter divided; 8 ounces medium shrimp peeled and deveined; Kosher salt and freshly ground black pepper to taste; 3 cloves garlic minced; 1/3 cup chicken stock; Juice of 1 lemon or more, to taste; 2 tablespoons chopped fresh parsley leaves

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INGREDIENTS

1 (16-ounce) package potato gnocchi
2 tablespoons olive oil
8 tablespoons unsalted butter ; divided
8 ounces medium shrimp ; peeled and deveined
Kosher salt and freshly ground black pepper ; to taste
3 cloves garlic ; minced
1/3 cup chicken stock
Juice of 1 lemon ; or more, to taste
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.

Melt 2 tablespoons butter in the skillet. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in chicken stock and lemon juice.Bring to a boil; reduce heat and simmer until reduced by half, about 2 minutes.

Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in gnocchi and shrimp, and gently toss to combine.

Serve immediately, garnished with parsley leaves, if desired

NOTES

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SHRIMP SCAMPI GNOCCHI

1 (16-ounce) package potato gnocchi
2 tablespoons olive oil
8 tablespoons unsalted butter divided
8 ounces medium shrimp peeled and deveined
 Kosher salt and freshly ground black pepper to taste
3 cloves garlic minced
1/3 cup chicken stock
 Juice of 1 lemon or more, to taste
2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.

Melt 2 tablespoons butter in the skillet. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. 
Stir in chicken stock and lemon juice.Bring to a boil; reduce heat and simmer until reduced by half, about 2 minutes. 
Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in gnocchi and shrimp, and gently toss to combine.

Serve immediately, garnished with parsley leaves, if desired

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Nutrition

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Serving Size: 1 (524g)
Recipe Makes: 1

Calories: 1188
Calories from Fat: 944 (79%)

Amt Per Serving		% DV

	Total Fat 104.8g	140 %
	Saturated Fat 60.6g	303 %
	Monounsaturated Fat 30.3g
	Polyunsanturated Fat 6.1g
Cholesterol 593.8mg		183 %
Sodium 582.9mg		20 %
Potassium 693.1mg		18 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10.8g
Protein 51.9g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1188

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