Gnocchi with Tiger Shrimp and Walnut Butter by Divya Gugnani

Behind the Recipes

Makes 4 servings

INGREDIENTS:

Gnocchi:

2 russet potatoes
3 yolks of eggs
1/2 cup water
salt to taste
ground white pepper to taste
1 1/2 cups flour
12 tiger shrimp steamed for 4 minutes
1 teaspoon olive oil

Walnut butter:
1/3 cup butter
1 cup walnuts, toasted and finely chopped
zest of lemon, sliced
salt and pepper to taste
1 tablespoon fresh lemon juice
1/4 cup grated Peccorino cheese
2 teaspoons fresh Italian parsley, chopped

PREPARATION:

For the gnocchi:

1. Peel, cut (3/4-inch chunks ) and boil potatoes till tender. Drain and and rice.

2. Mix potatoes on a wood block dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and knead lightly by hand. Add all but 3 tablespoons of the flour a little at a time, kneading gently just until incorporated. The dough should be soft.
On a work surfa

3. Form into a long log. Cut into smaller portions and using a rig cutter. Roll out into 1/2-inch-long pieces. Dust them well with flour. Pinch closed into little boat shaped pieces.

4. Repeat until dough is exhausted.

5. Peel and devien tiger shrimp. Rub with oil and grill on a hot grill for 4 minutes. Pull the meat from the shells and set aside.

6. Cook gnocchi in boiling water for 4 to 5 minutes. Drain.

For the sauce:

Soften butter in a large hot skillet. Add in walnuts and lemon strips and cook 5 minutes. Stir in the tiger shrimp and gnocchi and cook 2 minutes. Season with salt and pepper. Add lemon juice. Remove from heat and stir the peccorino.

Divide among 4 plates. Sprinkle with parsley. Serve.