Gnocchi with ricotta and saffron, with zucchini, shrimp and pistachio. Even today we put in a little dish of Sicilia, with a first fish light, easy, delicate yet rich in nuances of taste. The pink shrimp dumplings (My Favorites, humble and tasty), but both are dressed to the nines: the dumplings are the ricotta and saffron, and they are so good and quick to prepare that surely there'll love and prepare them a thousand other times. The shrimp is accompanied by pistachio: I recommend, go just blanched, two seconds on the stove and away. 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. You can also freeze ricotta gnocchi, and the zucchini cream prepare in advance. I know many of you appreciate the elegant dishes but not requiring too much effort: This you don't have to lose it! Have a good day!
Ingredients for 4 people:
for the 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
- 350 grams of green Zucchini
- extra virgin olive oil, to taste
- one shallot
- 20 pink shrimps
- chopped pistachios of Bronte, to taste
- a handful of pistachios integers
- salt and pepper, to taste
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, make a lanyard, 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!
THE PAIRING: 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.