Simple Mediterranean Gnocchi

You ever think of a dish you made and instantly are like 'daaaamn I could eat that every day!'...becuase I have and this. is. it. 

I started cutting back on my red meat awhile ago {I say cut back, because I love a good burger or filet too much to ever give it up completely}, and have been looking for ways to supplement my protein intake. Shrimp just happens to be a protein powerhouse! If you need a rundown on why you should be eating more shrimp, read this article...but long story short they are very in low calories and carbs, yet high in protein, about 3 oz of shrimp offers up 20g of protein alone!

So one Sunday night I was in the mood for some comfort food, and for me gnocchi always hits the spot. But I didn't want the same old same old, I wanted something lighter and fresh. Knowing I could add chicken or sausage to whatever I created for Michael, I set off on recreating some of my favorite Meditteranean flavors, and let me tell you this did not disappoint. 

PS: One of the reasons I struggled with starting a blog is becasue I hardly ever, and I mean ever, follow a recipe. More often than not I browse my Pinterest or Instagram feed for inspo and recreate on my own. I blame my Papa Paul, he is a terrible recipe follower and always adds his own twist of ingredients. I'd say it has worked out in my favor, but I APOLOGIZE that I don't have truly accurate measurements...my advice, trust your gut!

Okay so on to this bomb.com bowl of goods :)

Mediterranean Shrimp Gnocchi:

• 1 package gnocchi {I buy mine from Trader Joe's, in the pasta/rice aisle; although I'm dying to make my own eventually!}

• Protein of choice - I opted for shrimp! I roast my shrimp on a sheet pan at 425 for 8 minutes

• 1 bag organic baby spinach

• Roughly 1 small container cherry or grape tomatoes halved, add a little at a time and use your best judgement, you may decide you want less tomato

• Pitted kalamata olives, sliced

• Extra virgin olive oil

• Fresh garlic, 2-3 cloves minced

• Sea salt, cracked pepper, crushed red pepper flakes

• Fresh parsley and lemon to garnish (optional)

1. Bring pot of water to boil and cook gnocchi to package instructions.

2. Cook protein. I roasted my shrimp on a sheet pan at 425 for 8 minutes. I also baked a chicken breast for Michael at the same time, which I sliced up and used to top his gnocchi.

3. While gnocchi and protein are cooking, heat a bit of olive oil in a pan with your minced garlic until fragrant. 

4. Wilt spinach in pan, adding more oil if needed. Season with sea salt, fresh cracked black pepper and crushed red pepper flakes. 

5. Add halved tomatoes and sliced kalamatas, stir gently. Heat through. Season with a bit more salt and pepper if needed. 

6. Toss spinach, tomato, olive mixture with cooked gnocchi. Top with your protein and garnish with fresh chopped parsley and a hearty squeeze of lemon. 

Seriously simple eats that taste high-class! Let me know what you mix up with your gnocchi!

- Xo Kelly