This time nothing went up in flames literally, but boy did it go up in flames figuratively. However, this moment is not a time of mourning, this is a success for us. In fact, we didn’t think we would make it to meal 10 without at least one fail! It’s about time!
When we made a bunch of gnocchi, we had big plans to use them in many more ways. What I heard instead was a cry of, “Gnocchi fail! Gnocchi fail!” as Chef T fished out our gnocchi blob.
Frozen gnocchi didn’t work too well in the boiling water.
RIP gnocchi blob, 2017 – 2017, it was a good run.
Fortunately, just like everything that fails in life, there was some delicious things that come from it.
Chef T tried to pan fry the blob in hopes of making it work to little success. After holding the blob of melded gnocchi in my hands, I vowed to rebuild it. I cut it apart into gnocchi sized pieces and rolled them back into their cute barrel shapes.
At least the shrimp turned out really well, so we can recommend that to you at the very least. Keeping them simple with salt, pepper, and smoked paprika was the way to go for this meal.
Here is also a picture of the spinach pile that we used for this meal. All of this gets cooked down to about the size of a single spinach leaf.
To do better than us, all you need is functioning gnocchi. Ours tasted fine, but it wasn’t as beautiful as I had hoped and dreamt. We’ll see if we can recover from this next time.
Keep your gnocchi on the food, not the freezer,
Your favorite alternative chefs, K & T
Gnocchi Shrimpy Stir Fry
Ingredients
- ½ lb Shrimp peeled and deveined
- ⅛ tsp Salt
- ⅛ tsp Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Olive Oil
Instructions
-
Super easy, season shrimp with salt, pepper and paprika in a small bowl.
-
Heat olive oil in medium sized pan (I use my wok for everything), toss in shrimp and cook for 5 minutes or until shrimp is pink.
-
Enjoy!