· recipe ·
Potato Gnocchi with Shrimp Scampi
A little water helps butter form a glossy sauce instead of leaving an oily puddle. Gentle heat keeps that texture intact.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 37 g
- Fat
- 27 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 aromatics
Thinly slice the garlic, finely grate the lemon zest, squeeze the juice, and chop the parsley.
Prepare and cook the shrimp
Remove the shells and veins from the shrimp if needed, then pat them dry. Warm the olive oil with 1 tablespoon15 ml butter over medium-high heat and cook the shrimp just until opaque. Transfer them to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the scampi sauce
While the water heats, cook the garlic and crushed red pepper briefly in the shrimp skillet. Add the white wine and simmer until reduced by half. Remove from direct heat and swirl in the remaining cold butter, lemon zest, and lemon juice. Add a little hot water if needed to keep the sauce glossy.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and reserve some cooking water.
Finish with shrimp and parsley
Fold the gnocchi and shrimp through the scampi sauce just until hot. Add the parsley and serve immediately.
