Saturday, August 30, 2014
Gnocchi with Shrimp and Asparagus
2 cups of all-purpose flour
2 large russet potatoes
Boil or microwave the potatoes until soft and mushy. Mix in with the 2 cups of flour and kneed into a nice ball. Take a small piece from the large dough and roll it into a skinny snake (you can determine how skinny you want it based on how fat your want your gnocchi to be) Cut with a knife and put in boiling water until the gnocchi comes floating to the top (about 2-3 minutes). Make sure you don't overcrowd the gnocchi, so complete in batches.
10-15 Medium deveined shrimp
1 tsp coconut oil
1 tsp pepper
1/2 tsp red pepper flakes (optional ... I just like spicy food)
Sauté the shrimp in a separate pan and just lightly brown each side. Put aside on another plate
Chop the asparagus into large long chunks and blanche in boiling water for 2-3 minutes. Rid of the excess water and set aside.
1/2 tbs of coconut oil
Meanwhile with some coconut oil, sauté 1 large shallot until gold brown. Move the shallots to a separate plate and use the same pan to make the sauce.
1 cup of chicken broth (sodium)
1/4 cup white wine
1/2 tbs of butter
2 tbs of all purpose flour
1/2 cup chopped italian parsley
1 tsp red pepper flakes
1 tsp ground pepper
Deglaze the shallots pan with broth, wine and butter. Let the ingredients simmer and then slowly add the all purpose flour to thicken the sauce. I would add a little flour at a time until you get the consistency you want. The 2 tbs requirement is a rough estimate I begin with and add more if I need to.
Add some of the italian parsley, red pepper flakes and ground pepper to the sauce. I didn't add any salt because the broth had plenty but feel free to add to your liking!
Once the sauce has thickened, add the shrimp, shallots and asparagus to the sauce. Let simmer for about 5 minutes and toss in the gnocchi. Add the last bit of fresh parsley, some fresh grounded pepper (optional) and toss. Serve immediately.