Entree - Lactose free
1 lb Italian gnocchi (plain or with spinach)
1 lb shrimp
3 zucchine, medium, julienned
1 14-oz can of Italian San Marzano tomatoes, roughly chopped
1 small onion, chopped
1/4 cup white wine
4 tbsp extra virgin olive oil
Salt, Italian herbs and spices mix (hot peppers, parsley, garlic)
In a large skillet over medium heat, warm the olive oil; sautee onion until lightly golden, then add the julienned zucchine. Stir and cook for about 2-3 minutes.
Add shrimp and pour wine, letting alcohol evaporate. Now add tomatoes, season with salt and 1 tsp of Italian herbs and spices mix and simmer, covered, for 10-15 minutes. Remove from heat and set aside.
In the meantime, bring a large pot of water to a boil, add salt and cook gnocchi. When gnocchi start floating on the surface, spoon them out with a slotted spoon (or a fine sieve) directly into the skillet with the sauce.
Sautee for a couple of minutes, tossing to coat well, and serve immediately, sprinkled with some freshly chopped parsley, if you like it.
This recipe serves 4
- Please, don't use parmigiano on fish dishes!
- If you use cooked shrimp, add them to the sauce 2-3 minutes before removing from heat.
- You can also use this sauce for Italian egg fettuccine or spaghetti.