Thai Red-Curry Shrimp Gnocchi

Ingredients

Curry skillet

• 1 lb (450 g) shelf-stable potato gnocchi
• 2 tbsp neutral oil, divided
• 1 red bell pepper, thinly sliced
• 1 tbsp grated fresh ginger
• 2 tbsp Thai red curry paste
• 1 can (13½ oz/400 ml) unsweetened coconut milk
• ½ cup water
• 1 tbsp fish sauce
• 2 tsp light brown sugar
• 1 lb (450 g) raw large shrimp, peeled, deveined and tails removed
• 1½ cups sugar snap peas, strings removed
• 1 tbsp fresh lime juice
• ¼ cup Thai basil leaves, torn

Equipment

Large nonstick skillet, thermometer

Allergens and ingredient notes: Crustacean shellfish, fish; gnocchi usually contain wheat and may contain egg. Check curry paste for shrimp and other allergens. Coconut is present.

Step by step

1. Pat packaged gnocchi dry. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add gnocchi in one layer and cook 7–9 minutes, turning occasionally, until lightly crisp outside. Transfer to a plate; gnocchi will finish cooking in sauce.
2. Add remaining oil and bell pepper to the skillet; cook 3 minutes. Stir in ginger and curry paste for 30 seconds. Add coconut milk, water, fish sauce and brown sugar. Bring to a gentle simmer, not a hard boil.
3. Return gnocchi and simmer 3–4 minutes until tender inside. Add shrimp and snap peas, fold gently and simmer 3–5 minutes until shrimp are opaque, firm and reach 145°F (63°C). Avoid continuing to boil once cooked.
4. Remove from heat and stir in lime juice and torn basil. Divide into four shallow bowls, using all sauce and vegetables. Eat immediately while gnocchi retain some browned edges.

The Devotti twist: Potato gnocchi absorb coconut curry while their first skillet sear supplies browned texture.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.