John Myers
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Ricotta Spinach Gnocchi with Gorgonzola Sauce and Garlic Prawns
The perfect ricotta spinach gnocchi with gorgonzola sauce and garlic prawns recipe with a picture and simple step-by-step instructions.
Gnocchi:
- 300 g Frozen spinach leaves (portioned and possibly already chopped)
- 100 g Ricotta
- 2 Egg yolk
- 50 g Finely grated Parmesan
- 2 Garlic cloves finely chopped
- 100 g Farina di grano duro “00” (Italian flour)
- Salt, pepper, nutmeg
Sauce:
- 200 ml Milk
- 125 g Gorgonzola
- 1,5 tsp Food starch
Shrimp:
- 8 bigger Shrimp
- 8 bigger Olive oil
- 8 bigger Garlic powder, chilli flakes and salt
Gnocchi:
- Cook spinach in a little water for approx. 6 – 7 minutes until soft. Salt a little while doing this. Then drain in a sieve, rinse briefly with cold water, drain again and then squeeze out well. It has to be quite dry. If it consists of whole leaves, chop it well.
- In a bowl, mix the ricotta, egg yolks, Parmesan, garlic and flour (if possible with a wooden ladle) together and season with salt, pepper and a pinch of nutmeg. Then add the spinach and knead it with the dough with the wooden spoon. Sprinkle some flour on the work surface, put the still sticky dough on it and knead lightly with the balls of your hands. Again and again sprinkle a little (!) Flour on the work surface and knead gently until the dough no longer sticks to the hands and can be rolled easily. Then divide the dough and form two 2 cm thick rolls. Cut each of these into 2 cm thick pieces and roll each one individually over a gnocchi groove board. (Put on your thumb and pull the portion upwards while rolling with light pressure.) If there is no board, simply press in each piece lightly with a fork. Have the finished gnocchi ready on a lightly floured surface.
Shrimp:
- If there is a shell, remove it and then devein the shrimp. Mix a marinade from oil, garlic powder, chilli flakes and salt, place the shrimp in it and let it steep for at least 30 minutes.
Sauce:
- Heat the milk and dissolve the slightly crushed Gorgonzola in it. Then thicken the sauce with a little starch mixed with water and possibly add a little salt, keep it ready.
Completion:
- Bring plenty of well-salted water to the boil in a large saucepan. Add the gnocchi, reduce the heat a little and let them simmer until they have risen to the surface.
- In the meantime, fry the prawns briefly and spicy in a pan on both sides without any additional oil. Then take the pan off the heat and just let it steep. They should still be slightly glassy on the inside. For larger prawns, leave the pan on the stove top, but turn it off.
- If necessary, heat the sauce again very briefly. Drain the gnocchi and drain well. Then arrange everything in a deep plate and let it taste …………….
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