Truffled Sheet Pan Gnocchi with Mushrooms and Shrimp
On the 29th of every month, there is an opportunity to will good fortune for the coming month, and all you have to do is eat gnocchi. Worth a try right?
Brazilians are pretty superstitious and have a series of ”simpatias” or little rituals that we believe bring good luck. On the 29th of every month, there is an opportunity to will good fortune, and all you have to do is eat gnocchi. Worth a try right?
For the fortune to work, you must place a bill of any currency or amount under your plate. Then you separate and eat 7 individual gnocchi while making 7 wishes. When done, enjoy the dish and save the bill.
If, like me, you have work, kids, and life and can’t roll your gnocchi from scratch, I have a quick recipe for getting your good fortune in. We will roast store-bought gnocchi for an easy peasy one-pan complete meal.
What You Need
2 leeks, outer stems removed, washed and sliced (white parts only)
8oz mushrooms of choice (I used enoki)
1 pound fresh, shelf-stable potato gnocchi
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 cloves garlic, chopped
1/2 pound medium peeled and deveined raw shrimp, cut into thumbnail-size pieces (my shrimp were cut into thirds)
1 tbsp truffle butter or truffle oil
¼ cup freshly grated parmesan
¼ cup fresh arugula or parsley leaves
Servings: Makes 3-4 servings
Steps
Pre-heat the oven to 400ºF.
Place sliced leeks, mushrooms, and gnocchi on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.
Roast, stirring halfway through, for 12 minutes total.
Meanwhile, mince 4 garlic cloves and toss with 1 tbsp olive oil and shrimp and ¼ teaspoon salt.
Remove the baking sheet oven and spread the shrimp around in an even layer.
Continue to roast until shrimp are just cooked through and the gnocchi are plump, 4 minutes more.
Toss with truffle oil or truffle butter
Transfer to a serving platter and top with the parmesan and the greens
Serving Suggestion
This is a simple enough dish for a weeknight meal, but the luxury of truffle makes it equally fitting for a Friday night, paired with a lovely glass of Pinot Noir.Notes
I finished writing this recipe in the thick of making family dinner while managing a lego battle, and also making a kid dish. Please do let me know if anything needs correcting!
