You've never eaten gnocchi like this before: with shrimp and spicy Madame Jeanette butter
This shrimp gnocchi owes its power to a butter sauce with Madame Jeanette pepper. Besides heat, this yellow pepper adds a certain fruitiness, which is super tasty. And if you combine that with some cherry tomatoes and dill, you get a wonderfully balanced dish that will surprise all skeptics.
You can find Madame Jeanette sambal at Asian grocery stores or simply in the supermarket. We find the amount in this gnocchi recipe adds just the right amount of heat; not too much and not too little. If you are worried that it might be too spicy, start with a smaller amount as a precaution.
Gnocchi with shrimp, Madame Jeanette butter, and dill
- Put the shrimp pieces in a bowl and add the lemon zest and juice and a splash of olive oil. Season with a generous pinch of salt and pepper and stir well. Set aside for a moment so that the shrimp cook in the lemon juice.
- Cook the gnocchi according to the package instructions in plenty of salted water. Drain and rinse with cold water.
- Melt the butter with the Madame Jeanette sambal and let it foam over low heat. Add the cherry tomatoes and cook until softened. Stir the gnocchi into the butter and let them simmer in the pan for another minute. Finally, remove the shrimp pieces from the lemon juice and add them to the pan. Stir and cook for another ten seconds, or until the shrimp just turn pink.
- Divide the gnocchi among plates and finish with the fresh dill and some extra black pepper.