Ricotta Gnocchi with shrimp and saffron and pistachio zucchini. Even today we put in a little dish of Sicilia, with a first fish light, easy, delicate yet rich in nuances of taste. The dumplings meet the pink shrimp pot (My Favorites, humble and tasty), but both are dressed to the nines.
The dumplings are ricotta and saffron, and they are so good and quick to prepare that surely there'll love and prepare them a thousand other times. Among other things, on my YouTube channel you will find the VIDEO RECIPE STEP BY STEP the ricotta gnocchi, so you will see how it makes the dough, and how to cut them to scratch. Remember, you can also freeze the ricotta gnocchi and eaten within a week by dipping directly into boiling water and without thawing.
The shrimp is accompanied by pistachio: I recommend, go just blanched, two seconds on the stove and away. The shrimp inside must remain soft, almost creamy. Oh, and there's a soft cream of Zucchini that wraps around. It's a very light dish that I'm sure you will love, perfect for the summer, extending. Obviously, the cream of zucchini you can prepare in advance and store it in the refrigerator., covered with foil for food contact. I know many of you appreciate the elegant dishes but not requiring too much effort: gnocchi with ricotta and saffron with zucchini and shrimp are perfect, even for a summer dinner at sea. And if you love the combination shrimp and zucchini, try the My PASTA WITH PESTO PISTACHIOS AND SHRIMP. Have a good day!
FOR COTTAGE CHEESE DUMPLINGS:
500 grams of ricotta cheese
250 grams of flour 00
80 grams of grated parmigiano Reggiano PDO
50 grams of grated pecorino cheese Dop
salt and black pepper as required
a pinch of Saffron
2 whole eggs
FOR THE SAUCE:
350 grams of green Zucchini
extra virgin olive oil, to taste
20 pink shrimps
chopped pistachios of Bronte, to taste
a handful of pistachios integers
salt and pepper, to taste
Before preparing the saffron ricotta gnocchi, look at the procedure in VIDEO RECIPE STEP BY STEP. Put the ricotta in a bowl with the flour, the eggs, Saffron dissolved in a drop of warm water (really a drop) and grated cheese. Lightly salt and pepper. Knead until you get a homogenous and smooth. Cover the dough with plastic wrap and let rest 30 minutes in the refrigerator (the rest is not important in this case, You can also form the gnocchi immediately). Take a piece of dough, obtain a cord as you see in VIDEO RECIPE, cut it into pieces and form the gnocchi: You can then rigarli using the Riga gnocchi or fork, or make balls or simple chunks, as Favorites.
For the cream of Zucchini, Finely chop the shallot, clean the zucchini and cut into chunks. Cook the shallots in a pan until it Wilts slightly, then add the courgettes and FRY. Add a little hot water or vegetable stock, Salt, pepper and Cook. Blend in the mixer, emulsify with extra virgin olive oil until creamy smooth. Season with salt and pepper.
Clean the prawns, eliminating head, the carapace and the inside edge of the intestine. Heat a pan with a little oil and burning the shrimp, on both sides, for a few seconds. Then pass 10 of 20 crayfish in chopped pistachios.
Cook the gnocchi in salted water, then drain them and sauté a few seconds in a pan with a little oil and a tablespoon of cream of Zucchini.
Composition of the dish: deploy in holsters the cream of Zucchini, then carefully place the dumplings. Complete with shrimps and then decorate with some coarsely chopped pistachio, a drizzle of extra virgin olive oil and some freshly ground black pepper. Bon appétit!
MATCHING: We tried this recipe with a white abruzzese, produced by the cooperative Citra Wines. The wine is called Quoque, and it is a Superior Pecorino, Vintage 2014: features delicate floral and white fruit, While the palate stands out for its flavor and for its vigorous acid, that makes it ideal to balance a sweetness to this recipe, date mainly from the ricotta and shrimp.