· recipe ·
Ricotta Gnocchi with Shrimp
Ricotta dumplings appear under several Italian names, including gnudi and malfatti, and the boundaries between them are not tidy. Shape and regional custom matter as much as the ingredient list.
Time and servings
- Prep
- 30 min
- Cook
- 15 min
- Additional
- 15 min
- Total
- 60 min
- Servings
- 4
Nutrition per serving
- Calories
- about 460
- Protein
- 31 g
- Fat
- 26 g
- Carbs
- 27 g
Prepare the ricotta
Pour off any free whey, then spread the ricotta on a clean towel and blot the surface before mixing the dough.
Mix the dough
Lightly beat the egg and finely grate the Parmesan. Combine them with the ricotta and 1/4 tsp1.5 g of the salt. Fold in 2/3 cup80 g of the flour just until no dry pockets remain, then cover the bowl.
Chill the dough
Refrigerate the dough for 20 minutes so it firms slightly before shaping.
Prepare the shrimp and sauce ingredients
While the dough chills, use thawed shrimp. Peel and devein them if needed, then pat them dry. Mince the garlic and measure the cream and lemon juice.
Roll and cut the ropes
Lightly flour the work surface. If the chilled dough is too sticky to roll, fold in a little more flour until it holds together. Roll portions into ropes about 3/4 inch2 cm thick and cut into pieces of the same length.
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 3 quarts2.8 liters of water and 1 tsp6 g of the salt to a boil. Cook the shrimp and cream sauce in the next two steps while the water heats.
Cook the shrimp
Melt the butter over medium heat. Season the shrimp with half of the 1/8 tsp0.75 g of salt for the sauce and cook for 3 to 4 minutes, turning once, until they are pearly and opaque throughout. Transfer them to a plate.
Make the cream sauce
Lower the heat and cook the garlic in the butter for about 30 seconds. Add the cream, the remaining half of that sauce salt, and the pepper. Bring to a quiet simmer for about 2 minutes, then turn off the heat.
Cook the gnocchi
Lower the boiling water to a gentle simmer. Stir 2 Tbsp30 ml of the hot water into the cream sauce. Slide in the gnocchi and stir once. Lift them as they float and transfer to the sauce. Keep a little cooking water for loosening the sauce.
Finish and serve
Return the shrimp and their juices to the skillet. Warm gently for 1 to 2 minutes. If the sauce is too thick, add reserved water 1 Tbsp15 ml at a time. Remove from the heat, add the lemon juice, and serve.
