From DN Recipes by David Nagy · Food & Beverage

Ricotta Gnocchi with Shrimp and Asparagus

Published

Ricotta Gnocchi with Shrimp and Asparagus
Serves 3-4   For 5-6, double everything
Ingredients
Gnocci
  • 1 1/2 cups whole-milk ricotta
  • 1/3 cup grated Pecorino-Romano cheese, plus more for serving
  • 1 large egg yolk
  • 1 1/2 teaspoons grated lemon zest
  • Coarse salt 
  • 1 cup plus 2 TBSP all-purpose flour, plus more for work surface (use 00 flour for better texture)
  • 3 TBSP unsalted butter
  • 2 TBSP fresh basil, finely chopped (optional)
  • 2 roasted garlic cloves, finely chopped (optional)
Seafood
  • 2 tablespoons extra virgin olive oil
  • 1 pound large shrimp (21/25), peeled and deveined (great option when doubling: add 1 pound combo of halibut (1 inch cubes) and lobster (1 inch pieces removed from shell)
  • 2-3 large tomatoes, diced (preferably ripe plum tomatoes)
  • 2 smashed garlic cloves
  • 1/2 bunch asparagus, cut into 1-inch lengths
  • Kosher salt and freshly ground black pepper
  • 1/4 TSP crushed red pepper
Advanced Prep
  • Prepare seafood and refrigerate
  • Roast garlic (unpeeled wrapped in aluminum @ 350 for around 30 minutes). Peel and finely chop.
  • Cut asparagus
  • Dice tomatoes
  • Zest lemons
  • Separate egg yolks
  • Grate Pecorino-Romano cheese
  • Wrap Italian bread in aluminum and heat through
  • Make salad if desired
Directions 
Gnocci
  1. In a large bowl, mix together ricotta, cheese, egg yolks, lemon zest, roasted garlic, basil, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
  2. Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
  3. Drop pieces into boiling water. Cook until they plump up and float to surface, about 2 minutes. Drain dumplings and shake off excess water.
  4. Add asparagus to boiling water and cook until crisp-tender, 1 to 2 minutes, depending on thickness. Drain.
  5. In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add gnocci and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss 1-2 minutes.
  6. Transfer to a serving bowl, cover and keep warm in oven. 
Seafood
  1. In a large saute pan over medium-high heat, add oil. When oil is hot, add smashed garlic cloves, stir for a minutes, then add seafood and crushed pepper. Cook a minute, then add tomatoes and season with salt and pepper. Cook until seafood just cooked through, about 3-5 minutes.
  2. Add cooked asparagus and toss about 2 minutes.
  3. Transfer shrimp/asparagus and its sauce to serving bowl.
  4. Top gnocchi with cheese and basil.
Serve with crusty Italian bread and a salad