Name: Shrimp Gnocchi in Spicy Tomato Sauce (Fra Diavolo) with Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 85 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red chili peppers; ½ medium red onion; black pepper; crushed red pepper; extra virgin olive oil; honey; Italian seasoning; salt

Shrimp Gnocchi in Spicy Tomato Sauce (Fra Diavolo) with Arugula SaladShrimp Gnocchi in Spicy Tomato Sauce (Fra Diavolo) with Arugula Salad — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

85 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

1.02 kg raw peeled shrimp, fresh or frozen

3 red chili peppers

½ medium red onion

black pepper

crushed red pepper

extra virgin olive oil

honey

Italian seasoning

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice lemons into a large bowl. Add oil, honey, salt, and pepper, then whisk to combine the dressing. Set aside.

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

While the water heats up, peel, halve, and mince onion; peel and mince garlic. Place both in a small bowl.

Quarter chili peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the onion and garlic. Set aside. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Once the water in the pot is boiling, add gnocchi and salt. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes. Drain in a colander and set aside.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, chili pepper, shrimp, and spices; cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Add tomatoes to the pot, then stir to combine. Continue to cook, stirring occasionally, until sauce has thickened slightly, 3-4 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add to the pot with the sauce, along with the drained gnocchi, and stir to combine. Remove from heat.

Finely grate Parmesan. Add half to the bowl with the dressing, along with arugula, and toss to combine the salad. (Reserve remaining Parmesan for serving.)

To serve, divide shrimp gnocchi and salad between plates or bowls. Sprinkle gnocchi with crushed red pepper and reserved Parmesan. Enjoy!

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