· recipe ·
Shrimp Gnocchi with Stracciatella
Stracciatella's loose strands soften quickly against warm food. Adding it at the table keeps some of its cool, creamy texture alongside the hot shrimp.
Time and servings
- Prep
- 60 min
- Cook
- 60 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 42 g
- Fat
- 27 g
- Carbs
- 61 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 tomatoes
Peel and devein the shrimp if needed and pat them dry. Halve the cherry tomatoes, thinly slice the garlic, juice the lemon, and tear the basil.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Prepare the chile-garlic oil, shrimp, and tomatoes while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Build the chile-garlic oil
While the water heats, warm the olive oil with the garlic and crushed red pepper over medium-low heat until fragrant and pale gold, without letting the garlic darken.
Cook the shrimp and tomatoes
Add the shrimp and cook, turning once, until pearly and opaque throughout, then transfer them to a plate. Add the cherry tomatoes and cook until they soften and release a little juice.
Poach the gnocchi
Once the tomatoes have softened, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the tomato and garlic oil.
Return the shrimp
Turn the gnocchi through the pan juices for 1 minute, return the shrimp, and remove the skillet from heat. Add lemon juice to taste.
Add stracciatella at the table
Divide the hot shrimp gnocchi among plates. Spoon cool stracciatella over each serving, add the basil, and serve without stirring the cheese into the pan.
