Shrimp Boil Gnocchi
I took a bit of a much needed break from posting on the blog. If you follow me on Instagram, then you’ll know it’s because I recently became a father. It has been one of the best experiences of my life and I’m trying to enjoy every single last minute with my son. With that being said, I’m back with my regularly scheduled programming. With summer finally winding down (if you’re in LA you know how hot it’s been lately) I wanted to share with you this late summer Shrimp Boil Gnocchi. It brings all of the flavors from a classic shrimp boil (ie shrimp, corn sausage, Old Bay) and turns it into a delicious weeknight (or weekend to be honest) pasta dish. The gnocchi acts as the potato element from the shrimp boil and I can’t get enough of it lately.
Don’t let summer go by without giving this Shrimp Boil Gnocchi recipe a try! It’s all of my favorite shrimp boil flavors. Rolled into pasta, and you already know how much I love a good gnocchi recipe. This one is a winner. Let me know what you think below and as always, I can’t thank you enough for reading and following along.
Shrimp Boil Gnocchi
Equipment
- Skillet
- Pot
Ingredients
- 1 tablespoon olive oil
- 8 ounces smoked Cajun sausage sliced
- 1 lb large shrimp peeled and deveined
- 2 tablespoons Seafood seasoning such as Old Bay, divided
- 1 small onion minced
- 2 garlic cloves minced
- 2 ears of corn kernels cut off
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and coarse black pepper
- 1 cup dry white wine optional
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1 package gnocchi
- Fresh parsley for garnish
Instructions
- Set a large skillet or sauté pan (I used a large shallow dutch oven) over moderate heat with 1 tablespoon butter. Once hot and melted, add in the sliced sausage and cook until browned and crispy, about 5 minutes. Use a slotted spoon to transfer to a plate and set aside.
- Add in the shrimp and season with 1 tablespoon of the seafood season. Cook, stirring often, until the shrimp have just turned pink, but not necessarily cooked all the way. Transfer to the plate with the sausage.
- To the same skillet, add the onion, garlic, corn, thyme, bay leaf, and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes.
- Deglaze the pan with the wine, cooking until the white has just slightly reduced. Stir in the lemon juice and 1 more tablespoon of the seafood seasoning.
- Add the remaining 3 tablespoons butter and stir until melted and a smooth silky sauce has formed. Remove from heat and keep warm.
- Cook gnocchi according to the package directions. Use a slotted spoon to transfer gnocchi to the skillet with the sauce. Add about 1/2 cup of the pasta cooking water along with the cooked sausage and shrimp from earlier.
- Give everything a stir and cook until just heated through and the shrimp have finished cooking. Sprinkle with the remaining tablespoon of seafood seasoning and garnish with parsley. Serve with lemon wedges. Enjoy!
