Description
A dish that brings bold, peppery greens and sweet, succulent shrimp together in a deeply satisfying way.
Ingredients
Scale
- 1 package gnocchi
- Clarified butter
- ½ lb Argentinian red shrimp
- 2 cups packed arugula leaves
- ⅓ cup walnuts
- 2 cloves of garlic
- Juice of ½ lemon
- ¾ tsp gochugaru or other red chili flakes
- 1 cup grated gruyere cheese
- ⅓ cup olive oil
- Salt
Instructions
- To make the pesto, place the arugula leaves, walnuts, garlic, lemon juice, red chili flakes, gruyere cheese, olive oil, and a little salt into a small blender container. Blend in pulses until smooth. Taste and adjust salt as necessary.
- Make the gnocchi according to the package directions. Once cooked, heat a skillet and add clarified butter to coat the bottom. Lightly sauté the gnocchi and remove.
- Add about 1 ½ tablespoons of the pesto to the shrimp and stir to coat. Add a little more clarified butter to the skillet and cook the shrimp for about 2-3 minutes on each side.
- To plate, either place a dollop of pesto on the center of your plate and top with the gnocchi and shrimp or toss the gnocchi with the pesto and serve with the shrimp.
Notes
Pesto is usually made with Parmesan cheese, but this pesto uses Gruyére, definitely non-traditional.