Gnocchi with Shrimp Sauce

Ingredients

THE GNOCCHETTI

Makes: About 3 lb.

Prep: 90 minutes

Cook: about 2 minute

• 5 Russet or Baking Potatoes (the BEST potatoes for making gnocchi or gnocchetti)

• 2 1/2 Cups All Purpose Flour + a little extra for rolling

• 1 Tsp. Salt

• 2 Large Egg Yolks

Instructions

1. Boil the potatoes to fork tender – takes about 30-40 minutes.

2. When ready – let the potatoes cool for JUST a few minutes. Then peel them. A fork helps, but the skins come right off with little coaxing. I sometimes like to use disposable gloves to keep from burning my fingers.

3. Once peeled, put the potatoes through a ricer and let the riced potatoes fall onto a board in a mound. This is a very easy and quick step.

4. Next add your flour and salt and work into the potatoes.

5. When partially combined, add the egg yolks and finish forming your dough to a smooth finish. This takes place pretty quickly and is a much easier dough to handle than pasta. No kneading necessary. As a matter of fact, it is discouraged for tender gnocchi. You can add a  LITTLE extra flour if needed  and your dough is too sticky to handle – but do NOT add too much.

6. Divide your dough into 4 balls. You can divide each ball again for easier handling if you like.

7. Roll each into a “snake” or rope.

8. With a knife cut the rope into 1/3 inch pieces for gnocchetti – into 1 inch pieces (pillows) for regular gnocchi. It helps to add a little flour to your knife.

9. For gnocchetti, roll the pieces in the palms of your floured hands into little balls and place on a floured surface.

10. If freezing, freeze first in a single layer to keep them from sticking, and then place them in a plastic bag to freeze for later use.

11. To cook the frozen gnocchetti or gnocchi, add them to boiling water straight from the freezer. Do not defrost ahead. I have had more success with using a shallow pan to cook them in rather than a large pot – less sticking. They take just a couple of minutes to cook. Once they rise to the top – they are ready for you to remove them. Use a strainer, spider, or slotted spoon. I don’t like colanders for this.

12. Add your sauce and garnish and enjoy!

Ingredients

THE SAUCE

Serves: 4

Prep: 15 minutes

Cook: 20 minutes

• 1 lb. Gnocchi or Gnocchetti – cooked

• 3 Tbsp. Olive Oil

• 1 Chopped Onion

• 1 lb. Shrimp, cleaned and shells removed

• 4 Cloves Fresh Garlic – chopped finely

• 1 Bay Leaf

• 1/2 C. Parsley + some for garnish

• 3 Sprigs Fresh Thyme

• 1/8-1/4 Tsp. Red Pepper Flakes

• 1 Tbsp. Tomato Paste

• 1 Cup Dry White Wine

• 1 Slice Fresh Lemon Peel

• 1/2 C. Crushed Tomatoes (I prefer to crush my own.)

• Kosher Salt and Pepper to taste

• Fresh Parsley for garnish

Instructions

1. Heat the olive oil in a pan and cook the onion for about 5 minutes.

2. Add the shrimp, garlic, Bay Leaf, parsley, thyme, red pepper flakes, and toss in the pan a couple of minutes to begin cooking.

3. Dissolve the tomato paste in the wine, and add it along with the Lemon Peel slice to the pan. Bring to a boil and reduce heat to simmer about 4 minutes.

4. Add the tomatoes and salt and pepper.

5. Cook at a simmer for about 5 minutes. Then turn off the heat and let sit a minute to cool a bit.

6. Remove the Bay Leaf and Thyme sprigs and discard.

7. Garnish with parsley.

8. You can use this sauce with gnocchi.