Potato Gnocchi With Shrimp And Peas

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   Toss shrimp with 1 tbsp oil, rosemary, parsley, red pepper flakes, and garlic and refrigerate 3 hours. Bring 8 cups well-salted water to a boil; add gnocchi. Drain when gnocchi float (about 5 minutes), reserving 1/4 cup liquid. Combine remaining 1 tbsp oil with shrimp, peas and green onion in a large saute pan over high heat; season with salt and pepper. Add gnocchi and pasta liquid and cook until shrimp are pink and just cooked through, about 5 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

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