The garlicky lemon and basil sauce add some much freshness and excitement to this gnocchi and shrimp dish. It is a very light sauce with no extra creams or cheese to make even more energizing in those hot days of summer. But it is definitely an all-season comfort food type of dish packed with protein!
Servings 3serving
Ingredients
1pack(400 g) potato gnocchi
2tbspgrapeseed oil
300gshrimp clean and divined
½tspsalt
¼tspblack pepperfreshly grinded
¼tspwhite pepper
3clovesgarlic minced
1/3cupchicken broth or gnocchi cooking water
1 lemonJuice
1tsplemon zest
12leavesof fresh basil cut into strips
¼tspchili flakesor more to taste
Instructions
Step 01: cook your gnocchi according to package and set aside in a strainer. Leave 1/3 cup of the cooking water if you are not going to use chicken broth.
Step 02: heat 1 tbsp oil in a large pan over medium-high heat, add the cooked gnocchi and cook until golden brown and crisp on the edge (3min on each side). Remove from pan and set aside.
Step 03: in the same pan add 1 more tbsp of oil and add the garlic and stir for 30 seconds until fragrance than add the shrimps with the salt and black pepper and white pepper and cook until the shrimps are pink and cooked through (3min/side).
Step04: add the lemon juice and the zest and the broth and cook on high heat until most of the liquid is evaporated. Add back the gnocchi and toss gently to combine for 1 minute.
Step 05: turn off the heat and add the basil strips and chili flakes and toss gently to combine
Serve warm and enjoy!
Notes
For serving: serve warm or you can store for mid-week meals for up to 3 days in the fridge. It is better to leave the basil and chili for when you want to eat just after you reheat your food sprinkle the chili and basil on the top and give it a toss .