Tuesday, April 2, 2013

Arugula, Spugula! Gnocchi, Ganache!

I found this AMAZING recipe while gallivanting through the land of Pinterest not too long ago! Who is the gal behind the recipe you ask? Mandy from Baking with Blondie! After finding her blog through my wee little pin, I am really excited to try some more of her recipes!

I gave this recipe my own added twist - shrimp. If you've been following me for some time you know my hubby has to have some sort of manliness in his dinner! I seriously think I could be a vegetarian! The hubby? Not so much!

What You Will Need:

3 medium-sized fresh sweet corn on the cob
3 cups fresh arugula {I used a mixture of fresh arugula and spinach as Mandy did}
3/4 cup fresh mushrooms, chopped {this was optional but I did include them}
1 pound potato gnocchi
3/4 cup half and half, half heavy cream, or half whole milk/skim {I used whipping cream that I had in the fridge}
3 oz light cream cheese {I used fat free}
1 teaspoon salt {see next ingredient}
1 teaspoon garlic powder {I used garlic salt in place of the garlic powder and the salt}
1 teaspoon fresh basil, julienne {I used dried basil in my spice cabinet}
1/4 teaspoon black pepper
Pinch of crushed red pepper
Parmesan cheese for sprinkling
And my little added ingredient:
1 lb frozen or fresh tail off deveined shrimp

garlic salt-whipping cream-gnocchi-spinach-crushed red pepper-dried basil-frozen cooked shrimp-arugula-mushrooms-corn on the cob
Directions:

In large pot, boil water and cook gnocchi according to package directions, adding in the corn on the cob in the last five minutes. Remove corn, transfer to cutting board. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water. Don't rinse your gnocchi. 

{My gnocchi packaging stated to cook until gnocchi rose to the top and that the cook time was only two minutes. I wasn't able to add the corn to it, so I drained the gnocchi using a slotted spoon and just added the corn to the pot after I removed the gnocchi.}



Sauté shrimp in a sauce pan {I used the same pan for the cream sauce and combining all the ingredients at the end} Once the shrimp is cooked/heated thoroughly, remove from pan and set aside. 


For the cream sauce, combine half and half, cream cheese, salt, garlic powder, fresh basil, and pepper in a medium saucepan. Cook over medium heat for about ten minutes, stirring until cream cheese has evenly dispersed throughout sauce. Stir in reserved pasta water. 


Remove corn from pot and let cool before slicing corn off the cob. 

In a medium bowl combine your shrimp, pasta sauce, corn, mushrooms, gnocchi, spinach and arugula. Sprinkle with additional salt, pepper basil and crushed red pepper if desired. 

{I combined all the ingredients in the sauce pan to help wilt the spinach and arugula}




Once fully mixed and coated, plate and top with Parmesan cheese! Enjoy!!!


From start of preparing to plating to eat, this recipe took 30 minutes! Y'all know I'm all for that!!! Be sure to add this to your recipe box! It's really yummy and I love that it's packed with loads of veggies! I may or may not have added a ton of spinach to it!! Thanks to Pinterest for bringing another yummy recipe to my kitchen and for introducing me to another blogger to add to my reading list! 

XoXo,


5 comments:

  1. I'm SO happy you tried the recipe Lauran! You go, girl! (mostly because it led me to your adorable blog). Love it!

    ReplyDelete
  2. omg yummm. I have to try this asap!

    ReplyDelete
  3. This looks amazing!!! I love gnocchi so much but I buy the gorgonzola kind from trader joe's. So easy and I just throw in some veggies.

    ReplyDelete
  4. oh this looks good! i have to make this, without the shrimp though. not a fan of seafood...

    ReplyDelete