Wednesday, July 20, 2016

Potato Gnocchi and Shrimp with Rosie's Scampi Sauce

Potato Gnocchi and Shrimp with Rosie's Scampi Sauce
From the Executive Kitchens at Stello Foods

1 (16 oz) bag fresh or frozen Potato Gnocchi. Follow package directions
1 pound of jumbo tail on shrimp
1 (18 oz) bottle Rosie's Scampi Sauce
1 pint Grape Tomatoes sliced in half
Salt to taste
Fresh grated Parmigianino cheese

In a pot add the Rosie's Scampi Sauce and heat on medium, bring sauce to a simmer. Add the shrimp, saute until shrimp turn pink. Bring a large pot of salted water to a medium boil and add a half dozen gnocchi at a time, cook them until they float and remove to a warmed dish with a little scampi sauce keep warm.

After all the Gnocchi and Shrimp are cooked, transfer to the Rosie's Scampi Sauce, add grape tomato and heat thoroughly. Plate them, sprinkle some Parmigianino cheese, and serve at once. 

Serves:  4

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