Semolina Gnocchi with Shrimp

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

In the second step, you can add half a cup of dry white wine.

Ingredients

Semolina - 7.1 oz
Manitoba Flour - 3.5 oz
Semolina - 3.5 oz
Whole egg - 4 pieces
Chicken Broth - 17 fl oz
Shallot - 1.8 oz
Garlic - 0.5 oz
Peeled Cooked Shrimp - 14.1 oz
Olive Oil - 1 fl oz
Butter - 3.5 oz
Grated Pecorino Pepato Cheese - 3.5 oz
Shallot - 0.4 oz
Salt - to taste

Step by Step guide

Step 1

Combine semolina, durum wheat flour, egg yolks, and 5 grams of salt, then pour in 130 ml of hot water and mix with a mixer. Let the mixture rest in the refrigerator, covered with plastic wrap, for 1 to 1.5 hours. Form the dough into balls weighing 1 to 2 grams and toss them in flour to prevent sticking during the process.

Step 2

Add the chopped shallots and garlic to the skillet, pour in the broth, bring to a boil, and then remove from heat.

Step 3

Quickly sauté the shrimp in olive oil and transfer to a clean dish.

Step 4

Sift the gnocchi to remove excess flour, then drop them into boiling salted water and cook for 6–7 minutes.

Step 5

Bring the wine base to a boil, add the cooked gnocchi, season lightly with salt, and incorporate the butter, allowing the liquid to reduce to an emulsion. Stir in the Parmesan cheese until it reaches a creamy consistency, continuously mixing (off the heat). Add half of the sautéed shrimp and finely chopped chives, mix well and plate the dish. Top with the remaining shrimp and sprinkle with fresh chives.