Description
Roasted shrimp, burst tomatoes and pillowy gnocchi make one-pan dinner magic.
Ingredients
Units
Scale
- 1 pound gnocchi (preferably shelf-stable)
- 1/4 cup olive oil
- 1 red onion, halved and sliced
- 4 garlic cloves, sliced
- 1 pint cherry tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 1 pound medium shrimp, cleaned
- 1/4 cup parmesan, grated or shredded, for serving
- 1/4 cup fresh basil, for serving
Instructions
- Arrange a rack in the middle of the oven and preheat to 425°F. Dry shrimp well. Toss in a bowl with one tablespoon olive oil, 1/2 teaspoon salt and a pinch of black pepper and red pepper flakes, if using. Set aside.
- Add remaining 3 tablespoons of olive oil to the sheet pan. Halve and thinly slice red onion. Slice garlic cloves. Add them, along with whole cherry tomatoes and gnocchi to the pan. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes, if using.
- Spread into an even layer and roast until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes.
- Remove the baking sheet from the oven. Switch oven to broil. Add seasoned shrimp to sheet pan, then return to oven and cook 5-6 minutes, until shrimp are cooked through.
- Garnish with a generous handful of parmesan, fresh basil and a drizzle of olive oil.
Notes
- Shelf-stable gnocchi is ideal. It goes directly to the pan without boiling and develops the best texture...fluffy inside, lightly crisped edges.
- Don't skip the broiler switch. Adding shrimp at the end under high heat cooks them in 5-6 minutes without overcooking. If you add them at the beginning, they'll be rubbery.
- Dry shrimp well before seasoning. Excess moisture isn't our friend.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipe
- Method: baked
- Cuisine: Italian