Asiago Stuffed Gnocchi in a White Wine Cream

It's a Sunday - why complicate things? Sometimes ending the weekend can be just as simple as beginning it. That's exactly how I ended mine. A bit of asiago stuffed gnocchi in a white wine cream sauce was perfect. 

I have a rule - not sure if it's golden though. If there's a cream sauce and some kind of pasta - there just has to be peas...right?

Thanks - I'm glad you agree...even you too Complaint Department Manager - lol!

So, here's how this goes.

The Ingredients

1/2 pound of sweet gulf shrimp

1 tablespoon of olive oil

1/2 pound of frozen gnocchi (your choice of flavors - there are a million of them)

1/4 cup of frozen peas

1/2 cup of heavy cream

1/4 cup of white wine

1/4 cup of good Parmesan cheese

1 clove of garlic, minced

salt and pepper

a dash of cayenne

chopped parsley

The Process

Cook gnocchi as package directs. Drain and reserve. In a skillet heat olive oil and garlic over high heat for about 30 seconds. Add shrimp and cook until almost done. Add white wine and cook for about 2 minutes until it's almost evaporated. Add peas, heavy cream, Parmesan cheese, cayenne, and salt and pepper to taste. Reduce heat and cook for about 2 minutes until sauce thickens. Carefully fold in gnocchi until well incorporated. Plate and top with more cheese and parsley.

YES - that's a biscuit in the background. I had a few left over from breakfast this morning. Why not have it with your pasta? I know white wine cream and biscuits don't sound that great together - but they were delicious!

Another really good view!