• 4servings
  • 1minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds of yukon gold potatoes scrubbed baked and cooled.

  2. 1 14 cups of flour

  3. 1 teaspoon of salt

  4. Sauce:

  5. 1 pound of jumbo tail on shrimp

  6. 4 tablespoons of butter

  7. 1/4-cup olive oil

  8. 8 large cloves of garlic pealed

  9. Pinch of red pepper flakes

  10. fresh ground black pepper

  11. 1 teaspoon of thyme

  12. 1 teaspoon of basil

  13. salt to taste

  14. Fresh grated Parmigianino cheese

Instructions Jump to Ingredients ↑

  1. Bake the potatoes until a fork can pierce the skin and the potatoes are tenders no need for a crispy skin.

  2. Cool potatoes to room temperature and peal skins.

  3. Remove flesh and pass through a ricer.

  4. Add potatoes to a mixing bowl then the teaspoon of sale and the flour.

  5. Mix by hand to combine if sticky add a teaspoon of flour and mix again do not knead like bread dough.

  6. Place on a lightly floured surface and form a ball.

  7. Slice or break off a small ball and roll into a ¾-inch thick log, repeat the process until al the dough is used up.

  8. Slice logs into ¾-inch pieces, roll each piece against the tines of a fork, and roll onto a cookie sheet.

  9. For the sauce rough, chop the pealed garlic In a sauté pan, add the butter the olive oil and heat on medium high.

  10. Add the garlic and sauté for a few minutes until fragrant.

  11. Add the thyme and basil then half the shrimp sate until shrimp turn pink.

  12. Remove shrimp and sauté the remaining shrimp.

  13. Bring a large pot of salted water to a medium boil and add a half dozen gnocchi at a time cook them until they float and remove to a warmed dish with a little scampi sauce keep warm.

  14. After all the Gnocchi are cooked transfer, those to the sauté pan with the shrimp and heat thoroughly.

  15. Plate them, sprinkle some Parmigianino cheese, and serve at once.

  16. * serve with crusty bread and a wine of your choice.


Send feedback