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White Wine Gnocchi and Shrimp

Pan seared shrimp in a white wine sauce with homemade gnocchi and vine ripened tomatoes.  Say hello to your new favorite summer pasta dish!
Course: Main Course
Keyword: gnocchi, shrimp, tomatoes, white wine
Author: Tara Moore


  • 2 c flour
  • 3 small/med sized russet potatoes peeled and cubed
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp olive oil
  • 1 lb shrimp thoroughly cleaned and dried with a paper towel
  • 4 vine ripened tomatoes skins removed (see post above on how to do this easily) and cut into eighths
  • 5 tbsp butter divided 3 tbsp and 2 tbsp
  • 2 garlic cloves minced
  • 4 oz pinot grigio wine
  • 1 tbsp lemon juice
  • Splash of chicken broth
  • 3 basil leaves chopped
  • salt and pepper
  • fresh parmigiano reggiano


  • Boil the potatoes until fork tender
  • Drain and return to the pot, cover with the heat turned on for a few minutes, this steams out the extra moisture in the potatoes
  • Transfer potatoes to a fine mesh strainer to cool
  • Press the potatoes through the strainer (use a ricer for this if you have one) on to your counter
  • Sprinkle 2 cups of flour over the potatoes
  • Make a well in the center, crack an egg in it, use a fork to mix the egg until the yolk and whites are combined
  • Use the fork to pull the flour/potato toward the center of the egg mixture, repeat until it has come together
  • Form into a smooth ball
  • Separate the dough in to four big chunks, roll each piece out to a rope and using a pastry cutter or knife, cut into 1" pieces
  • Dust flour over the counter to set the pieces on so they do not stick
  • Heat a large pan over medium heat with olive oil
  • Sprinkle the shrimp with salt and pepper, transfer to the pan and cook for 2 minutes on each side, then transfer to a plate to sit
  • To the pan add 3 tbsp of butter and garlic, cooking on low for 5 minutes until the garlic becomes fragrant
  • Add in the pinot grigio, lemon juice, splash of chicken broth and tomatoes, simmer on low
  • Bring a pot of salted (a few pinches of salt) water to a boil
  • You'll also need a saute pan, bring this to med/high heat
  • Add the gnocchi, in batches (I usually do 2 batches) to the boiling water
  • The gnocchi are done when they float to the top, it just takes minutes
  • Add 1 tbsp of butter to the saute pan you just heated
  • Using a large slotted spoon transfer the gnocchi directly to the pan with butter, flip when the first side is seared, then transfer to the pan with the sauce
  • Repeat until all gnocchi is cooked and seared
  • Add the fresh basil to the gnocchi and sauce, toss gently
  • Serve with fresh grated parmigiano reggiano