Gnocchi Alfredo with Peas and Shrimp

As frozen spinach and ricotta both went on sale last week, I knew I had to revive an older recipe: Spinach-Ricotta-Gnocchi. The tasty soft morsels of pasta are a labor of love, but incredibly delicious. In addition, they can be frozen uncooked for later meals. This time, I made the gnocchi with some pancetta, green peas, roasted garlic, and frozen shrimp for an amazing meal.

Gnocchi Alfredo with Peas and Shrimp
Serves 3-4, 20 minutes

2 cups frozen spinach gnocchi
1 bag frozen green peas (16 oz)
1 tablespoon diced pancetta (optional or substitute bacon)
1 tablespoon roasted garlic (or fresh)
 10 frozen shrimp
1/3 cup heavy cream

1. Boil a large pot of salted water. Cook the frozen gnocchi until they float, then use slotted spoon to remove from hot water. Run cold water over them and drain. 
2. Cook the frozen peas in the remaining boiled water, then drain.
3. Concurrently to boiling the water, heat a large saute pan on high. Add the pancetta and fray (note that you don't need to add oil here). After a minute or two, reduce heat to medium low, add the garlic and a pinch of chili flakes. Allow to saute and combine flavors until very fragrant. 
4. Add the peas and frozen shrimp and cook off any excess water. 
5. When the water is evaporated, add the gnocchi. Saute on medium heat to remove excess water, then add the heavy cream.
6. Allow the heavy cream to reduce on medium heat until thickened.
7. Spoon into bowls. Allow to cool for a few minutes prior to serving.

Tomato Stew

Tomato Stew with Shrimp
Serves 4

3 tbsp olive oil
1 red onion, diced
4 cloves garlic, roughly chopped
16 oz can pureed tomatoes
1 cup collard greens, sliced in ribbons
1 red and 1 green bell pepper, diced
1/2 tsp red chili flakes
1 tsp basil
1.5 tsp oregano
1 tbsp sugar
1 tsp pepper
1 tsp salt (or to taste)
5 frozen pre-cooked shrimp per person
Cilantro, fresh basil, parmesan, or mozzarella to top

1. Prep onion and garlic as directed.
2. Heat a pot over medium heat with the olive oil. When hot, add onion and garlic. Sautee until onion is translucent.
3. Pour in tomatoes and reduce heat to medium low. Then prep other ingredients while tomato puree begins to reduce.
4. Add all other vegetables and seasonings. Cover and simmer for 20 min. (In the meantime, you can make some pasta or rice to serve your stew with).
5. Add the shrimp and stir into stew. Cook for an additional 5 minutes.
6. Serve immediately.

Tips:

• Shrimp does not need to cook long. Shrimp should be added for the portion meant too be eaten today and not saved for tomorrow!
• Cut acidity by adding more sugar or olive oil.
• Would be great with a spicy sausage rather than shrimp, which should be cooked at the beginning with the onion.