YOUR SOLIN GENERATED RECIPE
Creamy Tomato-Vodka Gnocchi with Fresh Basil
Enjoy a luxurious twist on classic gnocchi, where tender potato dumplings swim in a velvety tomato-vodka sauce accented with a hint of garlic and enriched by succulent shrimp. Finished with a fresh sprinkle of basil, this dish brings a harmonious balance of sweet, tangy, and savory notes that elevate your dining experience.
INGREDIENTS
1 cup Potato Gnocchi (150g)
4 ounces Shrimp, peeled and deveined (113g)
1/2 cup Crushed Tomatoes (125g)
1 tablespoon Vodka (15ml)
2 tablespoons Low-Fat Cream or Greek Yogurt (30g)
1 teaspoon Olive Oil (5g)
1 clove Garlic
10 Fresh Basil Leaves
PREPARATION
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Pour in the crushed tomatoes and vodka, stirring to combine. Let the sauce simmer for 3-4 minutes to allow the flavors to meld.
Reduce the heat and stir in the low-fat cream (or Greek yogurt) to give the sauce a creamy texture.
Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
Gently toss the cooked gnocchi into the sauce, ensuring they are well coated.
Finish by stirring in fresh basil leaves, then plate the dish and garnish with a few extra basil leaves if desired.