· recipe ·
Potato Gnocchi with Pesto Shrimp and Asparagus
Asparagus cooks unevenly when the woody base and tender tip are treated alike. Snapping or trimming the dry lower end, then cutting the remaining spear into short lengths, lets the pieces finish closer together.
Time and servings
- Prep
- 50 min
- Cook
- 35 min
- Total
- 85 min
- Servings
- 6
Nutrition per serving
- Calories
- about 410
- Protein
- 26 g
- Fat
- 16 g
- Carbs
- 44 g
Cook the potatoes
Choose either 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 a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Make the basil pesto
While the potatoes cook, peel the garlic and grate the Parmesan. Pulse the basil, pine nuts, and garlic until finely chopped. Add 3 Tbsp45 ml olive oil and pulse just until textured. Stir in the Parmesan, cover, and set aside. Do not heat the pesto directly.
Prepare the shrimp and asparagus
While the potatoes cook, peel and devein the thawed shrimp if needed, then pat them dry. Trim the dry or woody lower ends from the asparagus and cut the remaining spears into 3/4 inch2 cm lengths, keeping the tips intact. Zest the lemon, then squeeze 1 Tbsp15 ml juice into a small bowl.
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
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Cook the asparagus and shrimp
While the water heats, warm 1 Tbsp15 ml olive oil in the skillet over medium heat. Add the asparagus with about half of 1/2 tsp3 g of the salt and cook for 4 minutes. Add the shrimp, pepper, and 1 tsp5 ml lemon zest. Cook for 3 to 4 minutes, turning the shrimp once, until they are pearly and opaque and the asparagus is crisp-tender. Remove the skillet from direct heat.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float and transfer them directly to the skillet.
Fold in the pesto
Add the pesto and 1 Tbsp15 ml lemon juice to the warm skillet off direct heat. Fold gently, adding reserved cooking water 1 Tbsp15 ml at a time until the sauce coats without pooling. Taste and add the remaining skillet salt only if needed. Serve immediately.
