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Caprese Inspired Shrimp Gnocchi

Prep Time:

Cook Time:




About the Recipe

Use any of our Fresh Mozzarella balls!


12 ounces grape tomatoes, cut in half

1 1/2 pounds 16-20 raw shrimp, cleaned

4 tablespoons olive oil

Salt and pepper

24 ounces of gnocchi

3/4 cup Panko crumbs

3 tablespoons butter

1 clove garlic, minced

3 tablespoons butter

2 cloves garlic, minced

1/4 cup Crave’s Mascarpone cheese

1 1/2 tablespoons bouillon paste base ( I used Lobster)

1 1/2 cups half and half cream

6 ounces Crave’s fresh mozzarella

4 fresh basil leaves, thinly sliced

Extra basil for garnish


Preheat oven to 400 degrees

Line baking tray with parchment paper

Place the tomatoes on one end of the tray and line the shrimp up on the other. Sprinkle with olive oil and salt and pepper.

Roast in oven 7-10 minutes until shrimp are pink / cooked.

Remove in oven and keep warm.

Cook the gnocchi according to package directions. Drain and keep warm.

Melt the butter in a large skillet and stir in the garlic. Mix in the Panko and cook, stirring until golden-about 5 minutes. Pour into a small dish and wipe out the pan with a towel.

Return the pan to the stove and heat over low.

Melt the butter and garlic together. Mix in the mascarpone cheese and stir to melt.

Stir in the bouillon base and the cream. Cook while siring until combined and hot.

Add in the gnocchi and stir to heat and coat. Add the mozzarella, about 1/3 of the cooked tomatoes , 1/2 the cooked shrimp and sliced basil.

To plate: spoon the hot gnocchi into a large serving dish. Top with the tomatoes in the center, Panko around them and shrimp all around. Garnish with basil.

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