We loved having this Sautéed Shrimp and Vegetable Gnocchi for dinner. And, the next day for lunch. Just like our Leftover Turkey Salad (with Gnocchi) and our Curried Rice Sautee, this is another meal-in-a-bowl recipe that's nutritious, filling, and flavorful. In fact, after having seconds, my son said, "mom, it's fire". So I figured it was safe to assume he meant something good?! When I can't understand my children's teenage English language, I make conclusions based on how long it takes them to finish their dinner and how many "seconds" they take.
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Ingredients:
- 2-3 tablespoons unsalted butter
- 1 kg gnocchi (homemade or store-bought)
- 500 grams large raw shrimp, peeled and deveined
- 2 teaspoons Italian Seasoning Mix
- 2 medium Japanese eggplants
- 1 tablespoon lemon juice (to keep the eggplant from turning brown)
- 2 medium zucchinis
- 1/2 each of red bell pepper, yellow bell pepper and orange bell pepper
- 1 cup fresh cilantro
- 4 large garlic cloves
- 1/4 cup (about 5 tablespoons) soy sauce
- Salt to taste
Possible substitutions:
Shrimp: Although it will no longer be "Sautéed Shrimp and Vegetable Gnocchi", you can substitute shrimp for:
- diced sausage - sausage requires longer cooking time than shrimp, so make sure it's cooked through properly, at an internal temperature of 160 degrees Fahrenheit. There should be no pink color in the sausage.
- diced bacon pieces or store-bought bacon bits
- diced ham
Italian Seasoning:
Italian Seasoning consists of different herbs and spices, including thyme, basil, oregano, rosemary, and sage. Some also include dried parsley, dried marjoram, dried chili flakes, coriander.
If you don’t have the store-bought Italian Seasoning mix, try making this blend of common pantry herbs and spices and use about 2 teaspoons of it in this recipe (reserve the rest to use with other recipes, such as our Oven Roasted Potato Cubes).
Combine equal parts (1 teaspoon of each is good) of dried:
- Thyme
- Basil
- Oregano
- Rosemary
How to prepare the Sautéed Shrimp and Vegetable Gnocchi
- In a large skillet melt 1 tablespoon of butter over medium-high heat. Add the gnocchi and sauté until lightly browned, stirring occasionally, for approximately 15-20 minutes.
- While the gnocchi is cooking, dice the eggplant and toss with 1 tablespoon of lemon. This will allow the eggplant to keep that beautiful purple color. Dice the other vegetable ingredients: zucchini, bell peppers and cilantro.
- Once the gnocchi have lightly browned, transfer them to a large bowl and set aside.
- In the skillet you used to cook the gnocchi, melt one tablespoon of butter over medium-high heat. Add the peeled and deveined raw shrimp and cook over medium-high heat until the shrimp have turned opaque. Stir in two teaspoons of Italian Seasoning Mix and, using a garlic press, crush 4 large garlic cloves into the skillet. Stir well and let cook for 1 or two minutes. Transfer the shrimp to the bowl with the gnocchi.
- In the skillet you used to cook the gnocchi and the shrimp, melt one tablespoon of butter over medium-high heat. Add the eggplant and zucchini and cook for about 5 minutes, stirring occasionally. Add 1 pinch of salt and the remaining diced vegetables. Stir in 1/4 cup of soy sauce and cook for another 15 minutes.
- Stir in vegetables to the gnocchi and shrimp. Add salt to taste, if desired. Serve warm.
Recipe
Sautéed Shrimp and Vegetable Gnocchi
Ingredients
- 2-3 tablespoons unsalted butter
- 1 kg gnocchi homemade or store-bought
- 500 grams large raw shrimp peeled and deveined
- 2 teaspoons Italian Seasoning mix
- 2 medium Japanese eggplants
- 1 tablespoon lemon juice to keep the eggplant from turning brown
- 2 medium zucchinis
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1 cup fresh cilantro
- 4 large garlic cloves
- 1/4 cup about 5 tablespoons soy sauce
- Salt to taste
Instructions
- In a large skillet melt 1 tablespoon of butter over medium-high heat. Add the gnocchi and sauté until lightly browned, stirring occasionally, for approximately 15-20 minutes.
- While the gnocchi is cooking, dice the eggplant and toss with 1 tablespoon of lemon. This will allow the eggplant to keep that beautiful purple color. Dice the other vegetable ingredients: zucchini, bell peppers and cilantro.
- Once the gnocchi have lightly browned, transfer them to a large bowl and set aside.
- In the skillet you used to cook the gnocchi, melt one tablespoon of butter over medium-high heat. Add the peeled and deveined raw shrimp and cook over medium-high heat until the shrimp have turned opaque. Stir in two teaspoons of Italian Seasoning Mix and, using a garlic press, crush 4 large garlic cloves into the skillet. Stir well and let cook for 1 or two minutes. Transfer the shrimp to the bowl with the gnocchi.
- In the skillet you used to cook the gnocchi and the shrimp, melt one tablespoon of butter over medium-high heat. Add the eggplant and zucchini and cook for about 5 minutes, stirring occasionally. Add 1 pinch of salt and the remaining diced vegetables. Stir in 1/4 cup of soy sauce and cook for another 15 minutes.
- Stir in vegetables to the gnocchi and shrimp. Add salt to taste, if desired. Serve warm.
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