· recipe ·
Cauliflower Gnocchi with Shrimp Scampi
A butter-and-wine sauce should look glossy and fluid. Too much heat can leave a layer of melted butter on top.
Time and servings
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 29 g
- Fat
- 26 g
- Carbs
- 51 g
Cook the cauliflower
Cut the cauliflower into florets and steam until tender. Let it cool enough to handle, then squeeze it very thoroughly in a clean towel. Excess moisture makes this dough fragile.
Make the cauliflower base
Process the squeezed cauliflower until finely textured, then spread it out for a few minutes to release remaining steam.
Mix the dough
Mix the dry cauliflower with the egg, 1/2 tsp3 g of the salt, cassava flour, and tapioca starch. Fold until the mixture holds together as a soft dough.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Sear the shrimp
Remove the shells and veins from the shrimp if needed and pat them dry. Heat the olive oil and 2 Tbsp28 g in a wide skillet. Add the shrimp and black pepper and cook just until opaque through the thickest part and curled into loose C shapes, then transfer them to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Reduce the scampi base
While the water heats, thinly slice the garlic and cook it with the crushed red pepper in the skillet for 30 seconds. Add the white wine and simmer until reduced by about half, scraping the browned layer from the pan.
Poach and reserve water
Lower the gnocchi into the gently boiling water and stir once. When they float, reserve 1/2 cup120 ml cooking water, then lift the gnocchi into the skillet with the reduced wine.
Emulsify the sauce
Remove the skillet from direct heat and swirl in 4 Tbsp57 g a tablespoon at a time. Finely grate in the lemon zest and squeeze in 2 tablespoons30 ml juice, adding warm cooking water a tablespoon at a time until glossy.
Return the shrimp briefly
Fold the gnocchi and shrimp into the scampi sauce only long enough to coat and warm through. Chop the parsley over the skillet and serve immediately.
