Sautéed Shrimp and Vegetable Gnocchi

Aubergine Gnocchi and Shrimp Casserole in a white casserole dish, sprinkled with freshly chopped dill.

5 from 1 vote

Sautéed Shrimp and Vegetable Gnocchi

Enjoy this rich and savory Aubergine Gnocchi and Shrimp Casserole for dinner, lunch, or a special gathering. It's a tasty fusion of tender gnocchi, succulent shrimp, and roasted aubergine, in a creamy tomato sauce and topped with melted cheese. Despite its gourmet name, this dish is surprisingly simple to prepare and will surely become a favorite in your household!

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Servings:

Calories: 806kcal

Author: Irina

Equipment

Ingredients

1 large aubergine
2 tablespoons olive oil
½ onion finely chopped
3 cloves garlic minced (divided)
2 cups crushed tomatoes
1 tablespoon Italian seasoning divided
½ teaspoon salt or to taste
½ teaspoon ground black pepper or to taste
1 cup heavy cream
1 pound shrimp peeled and deveined
1 pound gnocchi store-bought (one package)
1 cup Parmesan cheese freshly grated
1 cup Mozzarella cheese freshly shredded

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the aubergine in half lengthwise and place it cut-side down on a parchment paper-lined baking dish. Use a fork or a knife to poke several holes in the skin of the aubergine. Bake in the oven for 30 minutes, until the aubergine is tender.
1 large aubergine
In a non-stick pan, heat the olive oil over medium heat. Saute the chopped onions until they are translucent. Add half of the minced garlic and saute for another minute. Add the crushed tomatoes, half of the Italian seasoning, salt, and pepper. Stir well and let it simmer for about 10 minutes.
2 tablespoons olive oil, ½ onion, 3 cloves garlic, 2 cups crushed tomatoes, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon ground black pepper
Stir in the heavy cream and let the sauce simmer for an additional 5 minutes, stirring occasionally.
1 cup heavy cream
Add shrimp to a non-stick pan (no need to add oil as the shrimp release moisture) and season with the remaining half of the Italian seasoning. Sauté until they just start to turn pink but are not fully cooked through, about 1 minute per side. Drain any excess liquid and set aside.
1 pound shrimp
While the aubergine is baking and the sauce is simmering, cook the gnocchi in a medium-sized pot according to the package instructions. Drain, rinse in a mesh strainer under cool water, and set aside.
1 pound gnocchi
Once the aubergine is cooked, remove it from the oven, remove and discard the skin, and place it in a casserole dish. Season the flesh with salt and stir in the remaining minced garlic. Use a fork to gently mash the eggplant.
Add the cooked shrimp, gnocchi, and sauce to the casserole dish with the aubergine. Mix well. Distribute the shredded Parmesan and Mozzarella cheese over the top and bake in the oven until the cheese has melted and browned, about 20 minutes. In the last few minutes, turn on the broiler to achieve a beautifully browned and bubbly cheese topping.
1 cup Parmesan cheese, 1 cup Mozzarella cheese

Notes

4 Servings: If serving larger portions as a main dish.
6 Servings: If serving smaller portions or as part of a multi-course meal.
Be sure not to overcook the gnocchi. They are typically done when they float to the surface of the boiling water. Overcooking can make them mushy.

Be sure to drain the gnocchi well to prevent excess water from thinning the sauce.

Taste the sauce before mixing it with the other ingredients and adjust the seasoning if necessary. This ensures the final dish is well-seasoned.

Use freshly grated mozzarella and Parmesan cheese for the best melt and flavor.

To get a beautifully browned cheese topping, you can place the casserole under the broiler for the last couple of minutes of baking. Keep a close eye on it to avoid burning.

Nutrition