World of Gnocchi

· recipe ·

Sheet-Pan Garlic Shrimp and Gnocchi

Shrimp cook much faster than potato dumplings brown. Adding them near the end of an oven dish keeps their texture firm and juicy.

Sheet-Pan Garlic Shrimp and Gnocchi

Time and servings

Prep
50 min
Cook
85 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 500
Protein
31 g
Fat
16 g
Carbs
59 g
  1. Choose boiling or baking

    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.

  2. Rice the potatoes

    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.

  3. Mix the dough

    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.

  4. Roll and cut the dough

    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.

  5. Add the ridges

    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.

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  6. An electric oven heating before baking

    Preheat the oven

    Heat the oven to 425°F220°C while you prepare the poaching water and gnocchi.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Poach and dry the gnocchi

    Poach and dry the gnocchi

    Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.

  9. Start the sheet-pan roast

    Start the sheet-pan roast

    Turn the dry gnocchi with 2 Tbsp30 ml of the olive oil and the black pepper on a rimmed sheet pan. Roast in one layer for 12 minutes, turning once.

  10. Season the shrimp

    Season the shrimp

    While the gnocchi roast, peel and devein the shrimp if needed and remove the tails. Thinly slice the garlic. Finely grate half the lemon zest and toss it with the shrimp, garlic, cayenne, and 2 Tbsp30 ml of the olive oil.

  11. Add shrimp at the finish

    Add shrimp at the finish

    Add the shrimp mixture to the hot sheet pan around the gnocchi. Roast until the shrimp are pearly, opaque, and firm, about 5 to 7 minutes, then remove the pan.

  12. Sheet-Pan Garlic Shrimp and Gnocchi

    Finish with lemon and parsley

    Squeeze 2 tablespoons30 ml lemon juice over the pan, chop the parsley, and add it. Turn once and serve immediately.

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