SARDINIAN GNOCCHI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp.
- Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired.
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
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Shan Dj
[email protected]I highly recommend this recipe to anyone who loves seafood and pasta.
Seth Turner
[email protected]This is one of the best pasta dishes I've ever had.
Mohammad jaber Formoli
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The shrimp were cooked perfectly, and the arugula pesto was delicious.
Kazi Riyad
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is amazing.
Buddika Lakmal
[email protected]I love the combination of flavors in this dish. It's so unique and delicious.
hagerie hailu
[email protected]This dish is a great way to impress your guests.
Alexander Ameh
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Ali Writes
[email protected]This recipe is a keeper!
Sami Kiani
[email protected]I would definitely make this dish again.
Maria Bibi
[email protected]This dish is perfect for a quick and easy weeknight meal.
Hamza Ijaz
[email protected]I used frozen shrimp, and they worked just fine.
Lahorii Munda07
[email protected]The arugula pesto was a bit too peppery for my taste, but everything else was perfect.
Muheise Alvas
[email protected]This was my first time making gnocchi, and it turned out great! The recipe was easy to follow, and the gnocchi was light and fluffy.
Dulal Miya
[email protected]I love the simplicity of this dish. It's easy to make, and the results are always delicious. The shrimp and arugula add a nice touch of flavor and color.
Lauren Bishop
[email protected]This Sardinian gnocchi dish was a delightful culinary journey. The combination of shrimp, arugula, and the delicate gnocchi was simply divine. The flavors were perfectly balanced, and the texture was delightful. I highly recommend this recipe to anyo