Gnocchi alla Sorrentina with Shrimp and Tomato Sauce by James Briscione

Gnocchi alla Sorrentina with Shrimp and Tomato Sauce

• Skill Level: Intermediate
• Servings: 4
• Nutrition per Serving: Calories 230, Total Fat 8 g, Saturated Fat 3 g, Carbohydrates 23 g, Dietary Fiber 2 g, Sugar 3 g, Protein 16 g, Cholesterol 104 mg, Sodium 513 mg
• Total Time: 2 hours
• Active Time: 1 hour

Ingredients

• 2 russet potatoes
• 2 tablespoons olive oil
• Kosher salt
• 1 cup all-purpose flour
• 1 cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced
• 1 pound medium shrimp, peeled and deveined (tails optional)
• One 28-ounce can diced San Marzano tomatoes
• Zest of 1 lemon
• 1 tablespoon freshly chopped basil leaves

Instructions

1. Preheat your oven to 350F with a rack in the center. Wash and dry the potatoes, rub them with olive oil, place on a baking tray, sprinkle with salt, and roast until fork-tender, 45 to 60 minutes. Cool completelyyou can even prep them a day ahead and chill.
2. Peel the potatoes easily with a paring knife, then rice or mill them into a large bowl (or coarsely grate if needed). Gently mix in flour, Parmesan, and 1 teaspoon salt, keeping it crumbly.
3. Form a well, add the eggs, and stir gently with a wooden spoon until a soft dough formsavoid overworking it for the fluffiest gnocchi.
4. Turn onto a lightly floured surface, knead briefly for 1 minute, divide in half, and refrigerate covered up to 24 hours if making ahead.
5. Roll each half into a 1-inch rope, cut into 1 1/2-inch pillows, and roll over a gnocchi board or fork tines for perfect ridges. Dust lightly and place on a floured sheet.
6. Bring a large pot of salted water to a rolling boil while you start the sauce.
7. In a large skillet over medium heat, warm the remaining olive oil. Saut garlic until fragrant, 1 minute. Add shrimp and cook until just pink, 1 to 2 minutesremove to a bowl.
8. Pour in tomatoes, boil, then simmer 5 minutes. Return shrimp, stir, and transfer to a wide pot for easy gnocchi mixing.
9. Drop gnocchi into boiling water, stir gently, and cook until they float, 2 to 3 minutes.
10. Scoop gnocchi into the sauce with a slotted spoon, add 1/4 cup pasta water, crank heat to high, and toss 1 minute. Off heat, fold in lemon zest and basil for a burst of sunny flavor. Buon appetitoyour kitchen will smell like Sorrento!