Gnocchi con Scampi

Gnocchi con Scampi

Ingredients:

14.5 ounces canned peeled tomatoes – diced
3 tablespoons olive oil
1 shallot – minced
2 garlic cloves – minced
1/2 cup dry white wine
pinch of Calabrian red pepper flakes
1 pound of large shrimp – deveined & peeled {tails on}
1 tablespoon unsalted butter
1 tablespoon brandy
1 tablespoon heavy whipping cream
1 tablespoon flat leaf Italian parsley – chopped
1 pound 1.6 ounce package of gnocchi {I used Trader Joe’s}
salt/pepper

Into a large saute pan, add the olive oil and shallots and saute over medium heat until translucent. Stirring as necessary. Add the garlic stir well to combine and cook for approx 1 minute {do not let garlic burn}. Add the wine and cook until it has evaporated. Add the tomatoes, season with salt and pepper, and red pepper flakes. Stir to combine. Reduce heat to low and simmer for approx 10 – 15 minutes until you have a nice loose sauce, stirring as necessary. Add the cream at the end.

WHILE the sauce is cooking, put a large pot of well salted water onto boil. When boiling, add the gnocchi and cook until they float  to the top. Once they’ve floated the to the top allow them to cook for approx 2 additional minutes and then remove with a slotted spoon and add gnocchi to sauce pan.

In a separate pan, about five minutes before the gnocchi is done melt the butter into a medium pan. Add scampi, season with a pinch of salt and cook until they are opaque. Take the pan off of the heat, add the brandy and ignite the pan {stand back so you don’t burn yourself} Once the alcohol has evaporated transfer the shrimp to the sauce pan with the gnocchi. Toss  gently to combine.

If necessary add a little of the gnocchi water to loosen the sauce. Garnish with parsley and serve immediately.

Buon Appetito!

From here.