Rice gnocchi with shrimp and zucchini.
The first time I tried Chinese rice gnocchi was… by mistake! I had forgotten my glasses at home and, reading the menu of the sushi restaurant a bit blindly, I wanted to order the classic rice noodles or soy.
Instead, I found myself with a completely different dish: these white gnocchi, soft and with a peculiar texture.
And thank goodness! Because it turned out to be a delicious discovery: I liked them so much that I immediately wanted to try them at home, pairing them with shrimp, zucchini, and a touch of teriyaki sauce.
The result? A simple but irresistible dish, ready in a few minutes and perfect for adding an oriental touch to your dinner.
For this recipe, I used ready-to-use rice gnocchi, vacuum-packed, which do not require soaking and cook in just a few minutes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Chinese
- Seasonality: All Saints
Ingredients
- 7.05 oz rice gnocchi (Chinese)
- 1 zucchini
- 7.05 oz shelled shrimp, frozen
- 1 tbsp vegetable oil
- to taste teriyaki sauce
- to taste salt
- to taste black pepper
Tools
- Wok
- Knife
- Cutting board
Steps
In a non-stick pan, preferably a wok, heat a tablespoon of oil.
Add the shrimp and cook them for 2-3 minutes on high heat until they turn pink. Remove them from the pan and set aside.
In the same pan, add the zucchini cut into small cubes.
Season with a pinch of salt and black pepper and cook for 4-5 minutes until they are cooked but still crunchy.
Put the shrimp back in the pan with the zucchini.
Add the teriyaki sauce and stir well over medium heat.
Meanwhile, bring a pot of water to a boil.
Cook the rice gnocchi for 1-2 minutes until they become soft and start to float.Drain them and toss them into the pan with shrimp and zucchini.
Add a splash of cooking water to help bind the sauce and
sauté everything over high heat for 1 minute.Our Rice Gnocchi with Shrimp and Zucchini. Enjoy your meal!
Storage and Tips
Consume immediately.
You can store them in the refrigerator for 1 day at most, in an airtight container.
To reheat, I recommend doing it in a pan with a splash of water or sauce, stirring well to restore softness to the gnocchi.
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