Gnocchetti Ae Gamberi Recipe
Gnocchi de batata envolvidos em pesto tradicional, camarão e tomate seco
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Ingredients
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For the Gnocchi
For the Pesto
For the Shrimp and Sun-Dried Tomatoes
Method
Prepare the Gnocchi
- 1
Cook Sweet Potatoes
Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, approximately 15-20 minutes. Drain and let cool slightly.
- 2
Make the Dough
Mash the cooked sweet potatoes in a bowl. Add the flour, egg, and salt. Mix until a soft dough forms. If the dough is sticky, add a little more flour.
- 3
Shape the Gnocchi
On a floured surface, roll the dough into logs about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges. Set aside.
Prepare the Pesto
- 4
Blend Pesto Ingredients
In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt. Blend until smooth. Adjust seasoning if necessary.
Cook the Shrimp and Combine
- 5
Sauté Shrimp
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the shrimp and cook until they turn pink, about 3-4 minutes. Season with salt and pepper.
- 6
Add Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- 7
Combine Gnocchi and Pesto
In a large pot, bring salted water to a boil. Cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and add to the skillet with the shrimp and sun-dried tomatoes. Pour in the pesto and toss everything together until well combined.