May 10, 2012
Shrimp Gnocchi in a Parmesan Bowl
Serves 2. Recipe is from Hammond High Magnet School’s ProStart.
8 ozs. potatoes, peeled
4 ozs. all-purpose flour
1 egg yolk
1⁄8 tsp. baking powder
1/4 tsp. salt
1. Dice potato and boil until fork tender. While potatoes are still hot, press through a potato ricer onto working surface.
2. Place flour, egg yolk, salt and baking powder on top. Mix dough and do not overwork. Knead for two minutes until smooth, adding flour to keep from sticking.
3. Roll dough into a rope and cut into squares about 1 inch long. Roll onto a gnocchi board to shape pasta or use a fork to shape it. Place in boiling salted water and cook 2 to 3 minutes. Gnocchi will float when done. Drain and set aside.
8 ozs. shrimp
11/2 ozs. butter
1 oz. shallots
1⁄6 oz. garlic
2 ozs. seafood stock
1 oz. Parmesan cheese
1/2 oz. basil
1 Roma tomato
1/2 oz. lemon juice
Salt and pepper, to taste
1. Crush the tomato and set aside.
2. Place butter, shallots and garlic in a hot sauté pan and cook until tender. Add gnocchi and brown on all sides.
3. Add shrimp and cook until pink, about 2 minutes. Add stock, cheese, basil, tomato, lemon juice, salt and pepper. Simmer until sauce reduces slightly.
For Parmesan bowl:
16 ozs. Parmesan cheese
1. Sprinkle 8 ounces of cheese onto a heated sauté pan, forming a circular shape. Cook until light golden brown and edges are crips. Using a cylinder, shape the hot cheese into a basket shape. Set aside to cool.
2. To plate: Spoon the shrimp and gnocchi sauce into a Parmesan bowl, then garnish with basil, if desired.