YOUR SOLIN GENERATED RECIPE
Gnocchi with Arugula Pesto and Cherry Tomatoes
Pan-seared shrimp and pillowy gnocchi tossed in a vibrant arugula pesto, accented by the burst of juicy roasted cherry tomatoes.
INGREDIENTS
7 oz Shrimp
0.5 cup Potato gnocchi
1 cup Baby arugula
0.25 oz Walnuts
0.5 tbsp Extra virgin olive oil
1 tbsp Grated parmesan cheese
1 clove Garlic
0.5 cup Cherry tomatoes
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Bring a pot of salted water to a boil and cook the gnocchi until they float, then drain.
In a small food processor, pulse the arugula, walnuts, garlic, parmesan, lemon juice, and half the olive oil until a coarse paste forms.
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the cherry tomatoes to the skillet and sauté for 3 minutes until the skins begin to blister and soften.
Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2 minutes per side until opaque.
Reduce heat to low, add the cooked gnocchi and arugula pesto to the skillet, and toss everything together until well-coated and fragrant.