· recipe ·
Creamy Cajun Shrimp Gnocchi
Cajun seasoning brings several warm spices to the pan at once, while sweet pepper and cream round off their heat. Cooking the shrimp briefly and returning them only at the end keeps them distinct from the sauce.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 590
- Protein
- 33 g
- Fat
- 22 g
- Carbs
- 66 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
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.
Prepare the shrimp and vegetables
Check the peeled shrimp for remaining shell and veins, remove any you find, and pat dry. Cut the bell pepper and onion into narrow strips, slice the garlic, and thinly slice the scallions.
Cook the Cajun shrimp
Melt 1 tablespoon15 ml of the butter over medium-high heat. Coat the shrimp with half of the Cajun seasoning and cook just until opaque, then transfer them to a plate.
Cook the peppers
Add the remaining butter, bell pepper, and onion to the skillet. Cook until tender but still colorful, then add the garlic for the final 30 seconds.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the peppers are nearly ready. Add 1 1/2 tsp9 g of the salt to the water.
Make the Cajun cream
While the water heats, pour the light cream into the peppers and add the remaining Cajun seasoning. Simmer gently until the sauce lightly coats a spoon.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and transfer them to the skillet.
Return the shrimp and serve
Fold the hot gnocchi into the ready sauce. Return the shrimp just long enough to warm through, then add the lemon juice and scallions and serve.
