Shrimp and Chorizo Gnocchi

I’m all about quick and easy weekday meals right now, especially because with the new year, work has been a bit hectic. The last thing I want to do, after a long day of work, is get in the kitchen and make long and complicated meal. So for me, these types of recipes are taking priority at the moment. This Chorizo and Shrimp Gnocchi is like a Spanish paella but without all the hassle or the rice. It’s simplified and made easily by utilizing a bit of help from the store, in the form of packaged gnocchi. It’s what I always grab when I want to make a quick and filling dinner, like this shrimp scampi gnocchi or this baked chicken parmesan gnocchi. This one is a bit more sophisticated so you can also whip it up for last minute guests.

In a small bowl or measuring cup, stir together the dry white wine and saffron and set aside until ready to use.

**Note: This step helps bloom the saffron but if you aren’t into cooking with wine, you can use chicken stock instead!**

Set a large skillet over moderate heat with the olive oil. Once hot, add in the chorizo and cook, stirring often, until browned and crisped, about 2 minutes. Use a slotted spoon to remove the chorizo onto a plate and set aside.

Add the shrimp to the skillet and cook until pink, about 5 minutes or so. Do not over-cook the shrimp as they’ll get tough and rubbery. Transfer the shrimp to the plate with the chorizo.

Add the shallot and garlic to the skillet and cook until softened. Stir in the cherry tomatoes and season with a large pinch of salt and pepper. Cook, stirring often, until the tomatoes have softened and begun to burst, about 2 to 5 minutes.

**Note: If you want to add a bit of a kick (although the chorizo will do that slightly) you can also add a pinch or two of crushed red pepper flakes!**

Deglaze the pan with the wine and cook until slightly reduced. Stir in the peas and butter and stir until a smooth and silky sauce has formed. Reduce heat to low.

In the meantime, cook the gnocchi in boiling salted water, according to the package directions. Use a slotted spoon to transfer the cooked gnocchi to the skillet. Add a ladleful of the cooking water and stir everything together until evenly combined. Return the chorizo and shrimp and heat until warmed through.

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Remove skillet from the heat and stir in the baby arugula. You don’t want to cook the arugula, just slightly wilt it is all. Divide the gnocchi among serving dishes and serve with lemon wedges on the side. 

One note on the chorizo is that you want to make sure you use cured Spanish chorizo for this dish and not the uncooked Mexican chorizo. They both have a distinctive flavor and the Mexican kind will be too over-powering. If you can’t find the chorizo, hot or mild Italian sausage would be delicious as well.

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I know that saffron can be a bit expensive but it doesn’t necessarily have to break the bank. If you don’t have some on hand or can’t find any at a reasonable price you can omit it and just use smoked or sweet Spanish paprika instead. About 1 to 2 teaspoons would be great…depending if you use hot or sweet.

I love recipes like these that utilize store-bought ingredients (like the gnocchi) to help speed things along. Weekday meals don’t always have to be intensive or over the top. Sometimes we’re just looking for a quick and delicious recipe to make without all the stress. This dish is it! Give it a try and be sure to let me know what you think below. Thank you for reading and following along!