Gnocchi was always a bit of a mystery to me. I ordered it in restaurants and just stared at it like some great culinary feat that I was too intimidated to try. Never before had I Googled some thing so seemingly simple (directions = BOIL) and gotten so many different results. I gave up after a few lunchtime Google sessions…. until a few weeks ago.

I was browsing through the grocery aisles talking to my best friend on the phone when I came face to face with a package of pre-made gnocchi. I was looking for artichoke hearts but there it was… the gnocchi. It sat in my pantry until I was bored, and wanted to try something I’d never done before. Soooo I took out an arm full of ingredients, and jumped into a gnocchi adventure. Not going to lie – this was one of my favorite dishes to date. See people!? Challenge yourselves to step outside of the box (or in this case a vacuum sealed package )… and your stomach will be rewarded!

• 1 package potato Gnocchi
• Pinch of salt
• 1 can lobster bisque ( I bought the organic kind – up to you though)
• 1/2 cup of your favorite white wine
• 1 can chopped clam
• 1 cup heavy cream (or milk in a pinch)
• Fresh basil
• 10-15 medium cleaned shrimp
• 1/2 cup mascarpone cheese
• 2 oz goat cheese
• Fresh ground pepper

• Set a large pot of lightly salted water to boil. Once water begins to boil, drop in half of the gnocchi. I do this because it’s easier to keep an eye on them if it’s not so many at a time. While this probably isn’t the most efficient way to cook them – I was paranoid about over cooking. So I literally stood next to the pot with a slotted spoon. Everytime one of the gnocco (yes I googled the singular of gnocchi – don’t judge! haha!) popped up and started floating, I scooped it out with the spoon and set it aside in a bowl. I’m sure that if you just waited until a majority of the gnocchi were floating – you’d be fine.
• In a sauce pan (or medium pot), empty out your can of lobster bisque and begin to heat it up on a low-medium setting. When you can smell the deliciousness – add in the half cup of your favorite wine (I used a good Sauvignon Blanc) and stir. Continue to stir on low-medium heat for 4 minutes, and then add the heavy cream to the mix and stir until entire sauce is creamy and lighter in color.
• Chop up some leaves of fresh basil with a sharp knife and toss into pot.
• Scoop 1/2 cup of mascarpone cheese and 2-3 oz. of goat cheese into sauce and stir until cheese is fully melted into the sauce.
• Strain can of clams and toss into pot with 10-15 cleaned, deshelled/detailed shrimp.
• Let reduce on medium heat, stirring frequently until shrimp are curled and pink in color. When the shrimp are fully cooked, the sauce is done.
• Salt and pepper to taste.
• Add cooked gnocchi to the sauce pan and combine!

Seriously this dish is so rich, creamy and filling that it probably is good for three or four main course servings. Feel free to add more shrimp, or more gnocchi as well!

Enjoy!!! Tell me if you come up with any good alterations too!