Vibrant Shrimp Stir-Fry with Yellow Potato Gnocchi and Balsamic Reduction
Looking for an exciting idea for your weekend lunch or even a special New Year’s Eve dinner? How about shrimp stir-fry with a twist? This unique version of the classic stir-fry, originally given to me by my friend Roxana Salaverry several years ago, replaces the usual fries with tender yellow potato gnocchi, making it extra special. Roxana was the chef-owner of the restaurant “Manos Morenas,” which sadly closed its doors some time ago. This recipe was a hit when I featured it in my gourmet cooking magazine due to its creative flair.
Instead of traditional French fries, which are often seen in Peruvian stir-fries, this dish uses potato gnocchi, adding a fun and delicious twist. Making your own gnocchi is definitely worth the effort as homemade food has its own charm. However, if you’re pressed for time or energy, you can always opt for store-bought gnocchi, saving you time to focus on other things. Either way, you’ll have this meal ready in no time!
Before serving, sauté the gnocchi in a bit of butter, allowing them to get a golden, crispy exterior for extra flavor and visual appeal. After all, food is meant to be enjoyed with all five senses, and a well-presented dish enhances the dining experience.
If you can’t find Peruvian yellow chili peppers, you can substitute habanero chilies or even use yellow chili paste for a mild kick. Although the recipe might seem a bit long, don’t worry! If you’re using pre-made gnocchi, it’s much simpler than it looks. Definitely worth a try for a special occasion!
Shrimp Stir-Fry with Yellow Potato Gnocchi
Recipe by Roxana Salaverry
Servings: 4
Ingredients
For the Gnocchi:
- 2 lbs. yellow potatoes, cooked and peeled
- 6 oz. all-purpose flour
- 1 tsp baking powder
- 1 egg
- 1 tbsp olive oil
- Butter for sautéing
For the Stir-Fry:
- 3 tbsp vegetable oil
- 2 red onions, cut into thick wedges
- 4 garlic cloves, minced
- 1 yellow chili pepper, sliced (or substitute habanero or yellow chili paste)
- 1 kg shrimp, cleaned and peeled
- 2 tomatoes, cut into wedges
- 2 tbsp soy sauce
- 2 tbsp white vinegar
- A few drops of Worcestershire sauce
- 2 tbsp chopped cilantro
- 4 whole shrimp for garnish
- Balsamic reduction (see instructions below)
Instructions
For the Gnocchi:
- Pass the cooked potatoes through a potato ricer twice for a smooth texture.
- Place the mashed potatoes on a floured surface, making a well in the center. Add flour, baking powder, egg, and olive oil. Mix gently with your hands until combined—avoid kneading too much.
- Divide the dough into smaller portions and roll each into long, thin ropes, about the thickness of your finger. Cut into 2 cm pieces and press gently with a fork to form ridges.
- Dust with flour and set aside on a baking sheet.
- To cook, bring salted water to a simmer (not a full boil). Add gnocchi in batches. Once they float to the top, they’re done. Remove with a slotted spoon and toss with butter.
For the Stir-Fry:
- Heat the vegetable oil in a wok or large pan over high heat.
- Add the red onions, garlic, and yellow chili pepper, stirring constantly. Then add the shrimp and cook until they turn pink.
- Toss in the tomatoes, soy sauce, white vinegar, salt, and pepper. Stir for a couple of minutes and turn off the heat.
- Garnish with freshly chopped cilantro.
For the Balsamic Reduction:
- In a small saucepan, boil 1 cup of balsamic vinegar until reduced by half, creating a thick syrup.
To Serve:
- Warm four plates. Place a portion of sautéed gnocchi on each plate, followed by a generous serving of shrimp stir-fry. Drizzle with the balsamic reduction for a final touch.
- Top each plate with a whole shrimp, either fried or cooked, for an elegant finish.
Enjoy this delightful dish to close out the year on a high note!
FAQs
1. Can I use store-bought gnocchi for this recipe?
Absolutely! If you’re short on time, pre-made gnocchi is a convenient option. Simply sauté them in butter before serving for a crispy texture.
2. What can I use if I can’t find yellow chili peppers?
Habanero peppers or yellow chili paste work well as substitutes, depending on how spicy you want your dish to be.
3. Is making the balsamic reduction necessary?
While it’s not essential, the balsamic reduction adds a tangy sweetness that complements the dish beautifully, elevating the flavor.