Shrimp Gnocchi in Pomodoro Sauce
One filling and hearty meal! Shrimp gnocchi in Pomodoro sauce is made with a homemade sauce, fresh zucchini, cherry tomatoes, pillowy gnocchi, and tender shrimp. It’s sure to be a hit with the fam!
Shrimp Gnocchi in Pomodoro sauce might sound extra fancy and taste that way too, but I assure you, it’s an easy and filling meal to make that’s loaded with veggies, tender and pillowy soft gnocchi, paired with sweet shrimp. It’s something I like to refer to as end-of-summer comfort food!
It may not have cooled down in Texas as much as I had hoped it would by now, but that doesn’t mean I’m not making comforting meals that will transition us right into fall. Shrimp Gnocchi in Pomodoro is a hearty, comforting, and filling meal that comes together without too much effort.
I know, I know! Lately I’m into all things tomato — there was my homemade arrabbiata sauce, pesto baked chicken, then burst tomato basil chicken, and of course, the balsamic tomato baked chicken, and now, we’ve even got shrimp gnocchi in Pomodoro sauce. This has truly been a tomato-heavy summer, but can you blame a girl? Tomatoes are natures candy!
Shrimp gnocchi in Pomodoro sauce has been on my mind ever since we went to Florence last year and after months and months of recipe testing, I’ve finally cracked it! The restaurant that we tasted this meal at had the most authentic taverny-vibe to it. And for me, even though some of the flavors are more summery, I find this type of meal to be the perfect transition food that will take us into comfort food season.
What do you need to make Pomodoro sauce for shrimp gnocchi in Pomodoro sauce?
- Minced garlic
- crushed tomatoes and tomato puree
- Tomato paste
- Fish sauce
- Fresh basil
What other ingredients do you need?
- Cherry tomatoes
- Raw shrimp
- Potato gnocchi
How to make the best Pomodoro sauce with shrimp gnocchi:
- The most important step in making Pomodoro sauce is infusing the olive oil with the garlic and the red pepper flakes. To do so, you start the minced garlic, red pepper flakes, and olive oil in a cold skillet and place it on the stove on the lowest heat setting. Let the oil really latch on to all the flavor by letting it heat though very slowly, about 5 minutes.
- Then, we’ll add the onions and a pinch of salt to help saute them until they turn translucent and tender. Once the onions are soft, add all of the tomato products and the fish sauce, along with the torn basil leaves.
- You want the sauce to start bubbling a bit, then lower the heat and let it simmer for a good 15 minutes. The simmering time helps all the flavors really come together, and it makes the most incredible Pomodoro sauce!
Can I swap the potato gnocchi for cauliflower gnocchi?
Yes, absolutely! My trick for using cauliflower gnocchi in this recipe is that you want to heat it separately in a skillet with a bit of oil until hot. Then saute the gnocchi in the olive oil until it cooks through (about 5 minutes.) I know the cauliflower gnocchi packaging says to boil it in water, but I find the saute method works much better as the gnocchi holds its shape. For me, boiling the gnocchi made it a bit too mushy for my taste.
Sometimes I’ll cook the potato gnocchi and then give it a quick saute before using it in a recipe, however, this is optional!
I don’t have fish sauce, can I leave it out?
Yes, if you don’t have the fish sauce, it can be omitted from the recipe. However, I did find that adding a teaspoon of fish sauce does make the sauce more delicious. It adds a bit of umami flavor to the Pomodoro sauce, and I personally feel that the recipe is better with it.
I’m not really sure when the last day of summer is, or why they say you shouldn’t wear white after labor day. What I do know is that as the temperature starts to roll down, I like having the flavors of summer in a meal that’s teetering on the side of comfort food.
Shrimp gnocchi in Pomodoro sauce is exactly that kind of meal.
- 3 tablespoons olive oil
- 4-5 cloves garlic, minced
- ¼ - 1 teaspoon crushed red pepper flakes
- ½ cup onion, minced
- 1 (14.5-ounce) can EACH: crushed tomatoes AND passata (or tomato puree)
- 1 tablespoon tomato paste
- 1 teaspoon fish sauce
- ¼ cup fresh basil leaves, torn (with hands)
- 1 lb. raw shrimp, peeled and deveined
- 1 medium zucchini, quartered, then cut into 1 inch pieces
- 1 cup cherry tomatoes
- 1 (16-ounce) package potato gnocchi (cooked to 1 minute less than package directions)
- INFUSE: In a large saucepan over the lowest heat setting, add the olive oil, minced garlic and red pepper flakes and sauté for 5 minutes stirring occasionally so nothing burns but the flavor infuses in the oil and is fragrant. Then, kick up the heat to medium-high, add the onions and a pinch of salt and continue to stir and cook for an additional 3-4 minutes, or until the onions soften.
- SIMMER: Add all the tomato products along with the fish sauce, ½ teaspoon of salt, and allow the sauce to reach a simmer before lowering the heat. Add the basil and the cherry tomatoes and allow the sauce to continue simmering for 15 minutes over low heat. If it bubbles too much, you can cover the pot leaving a little bit of space for the steam to escape.
- FINISH: Then stir in the zucchini and shrimp and allow them to cook through; about 5-7 minutes. You want to make sure the shrimp curl up and turn opaque. Check for seasonings, season with additional salt, pepper, and red pepper flakes, if desired. Add the cooked gnocchi to the pot and stir to combine. Serve immediately topped with parsley, additional basil or parmesan cheese if desired.