1 (17.5-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, fire roasted
1 ounce olive oil
3 ounces pancetta, chopped
1 shallot, chopped
5 garlic cloves, chopped
½ tablespoon red pepper flakes
½ pound medium shrimp, peeled and deveined, tail off
1 (16-ounce) package gnocchi
¼ bunch Italian parsley, chopped
Place tomato sauce and diced tomatoes into a food processor and blend until smooth.
In a sauté pan, add oil and pancetta and cook on medium-high until pancetta becomes crispy. Add shallots, then add garlic and red pepper flakes. Once shallots and garlic are cooked, add tomato puree and shrimp. Reduce heat to low and allow shrimp to cook and flavors to come together.
While sauce is cooking, cook gnocchi according to manufacturer's instructions. Drain gnocchi, add to sauce and toss.
Serve immediately and garnish with fresh chopped parsley.
First Coast News