Ree Drummond Creamy Shrimp Gnocchi Food

SHEET PAN GNOCCHI

Sheet Pan Gnocchi image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 16-ounce package gnocchi
1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves

Steps:

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.

CREAMY SHRIMP AND GNOCCHI

Creamy Shrimp and Gnocchi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20)
2 tablespoons lemon pepper seasoning
1/2 cup white wine
2/3 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup prepared pesto
2 lemons, both zested and 1 sliced, for garnish
Freshly ground black pepper
One 17.5-ounce package gnocchi
2 cups frozen peas
6 to 8 fresh basil leaves

Steps:

Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS

Creamy Gnocchi with Chorizo and Peppers image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
6 ounces Spanish chorizo, sliced into half moons
6 scallions, white and green parts, sliced
2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper
1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for garnish

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

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