· recipe ·
Potato Gnocchi with Shrimp in Cream Sauce
Shrimp need only a brief first cook and an even briefer return to the pan. Removing them before the cream reduces protects their texture while their browned juices stay in the sauce.
Time and servings
- Prep
- 55 min
- Cook
- 65 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 580
- Protein
- 36 g
- Fat
- 22 g
- Carbs
- 60 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 finishings
Peel and devein the shrimp if needed, then pat them dry. Thinly slice the garlic, finely grate the lemon zest and Parmesan, juice the lemon, and chop the parsley.
Cook the shrimp
Melt the butter in a wide skillet over medium heat. Add the shrimp and cook, turning once, until pearly and opaque throughout. Transfer them to a plate.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Make the lemon cream while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the lemon cream
While the water heats, lower the skillet heat and cook the garlic for 30 seconds. Add the light cream, lemon zest, and black pepper and simmer gently until it lightly coats a spoon, then take the skillet off the heat.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the cream sauce.
Return the shrimp
Fold the Parmesan into the sauce away from strong heat. Return the shrimp and their juices just long enough to warm through, then add parsley and lemon juice to taste.
