· recipe ·
Ricotta Gnocchi with Shrimp Arrabbiata
Crushed red pepper varies in heat; the same spoonful can be mild or fiery depending on the brand and freshness.
Time and servings
- Prep
- 40 min
- Cook
- 45 min
- Additional
- 20 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 42 g
- Fat
- 33 g
- Carbs
- 52 g
Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
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.
Sear the shrimp
Remove the shells and veins from the shrimp if needed and pat them dry. Heat 2 Tbsp30 ml of the olive oil in a wide skillet and sear the shrimp just until opaque through the thickest part and curled into loose C shapes. Transfer them immediately to a plate.
Build the arrabbiata
Thinly slice the garlic. Add 3 Tbsp45 ml to the skillet and cook the garlic with the crushed red pepper until fragrant without browning. Stir in the tomatoes and black pepper and simmer until thickened, 15 to 18 minutes.
Heat the cooking water
When the sauce is nearly ready and the gnocchi are shaped, bring 3 quarts3 liters of water to a gentle boil. Add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the arrabbiata.
Return the shrimp briefly
Fold the gnocchi through the sauce over low heat. Return the shrimp only long enough to warm them through, then remove the skillet from direct heat.
Finish with lemon and parsley
Finely grate half of the lemon zest over the skillet and squeeze in 1 tablespoon15 ml juice. Chop the parsley, scatter it over the top, and serve immediately.
