Potato gnocchi with rock shrimp and tomato sauce

MAKES 4 SERVINGS

1 1/2 pounds potatoes, peeled and quartered

1 1/8 cups flour

3 egg yolks

Pinch of salt

1/4 cup Romano cheese

4 tablespoons melted butter

1/2 tablespoon combined fresh basil, thyme and oregano, chopped

1/2 cup extra virgin olive oil, divided

1/2 onion, diced

1 clove garlic, minced

4 to 6 Italian plum tomatoes (fresh or canned), chopped

1 tablespoon combined fresh oregano and basil, chopped

24 rock shrimp

Pinch of salt

Romano cheese

For gnocchi: Boil potatoes until tender. Strain and place on baking sheet. Dry out potatoes in a 375-degree oven for about 4 minutes. Let cool to room temperature. Place potatoes in a bowl, add remaining ingredients and beat until everything is incorporated.

Divide dough into about 8 portions and roll each out like a thin snake on floured cutting board. Cut into 1-inch pieces and place on sheet pan. Freeze until hard (gnocchi will keep in an airtight bag or container in the freezer for weeks, until you're ready to cook them).

Boil gnocchi until they float; remove with skimmer or slotted spoon.

While gnocchi cooks, heat 1/4 cup olive oil in a pan and saute onions and garlic. Add tomatoes and herbs and saute for about 15 minutes. Season shrimp with salt; lightly saute in 1/4 cup olive oil in another pan until cooked. Toss shrimp with tomato sauce and gnocchi. Garnish with grated Romano cheese.

Michael Taus

Nutrition facts per serving: 722 calories, 45 g fat, 14 g saturated fat, 258 mg cholesterol, 60 g carbohydrates, 21 g protein, 637 mg sodium, 4 g fiber