Garlic Gnocchi with Shrimp in Sage Brown Butter

Garlic Gnocchi with Shrimp in Sage Brown Butter.  Wow, it sounds really fancy and it is, but it's easy to make.  The gnocchi are made without potatoes, and because of that they hold together well.  The only unique piece of equipment you need is a gnocchi board.  They are cheap, reusable, and available online.

In the bowl of your mixer add the semolina and AP flours, salt, and granulated garlic and stir to combine.  Make a well in the center and add the water.  Using your dough hook turn the speed to medium low and let it form a dough ball. You will probably need to scrape the sides of bowl down, and may need to add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.  After the dough forms, let the mixer kneed it for 5 minutes.

Flatten the dough into an even square.  Wrap the dough well in plastic wrap and let it rest at room temp for an hour so the flour can hydrate.

Cut the dough into 6 to 8 pieces.  Working with one piece at a time, roll the piece into a ⅓” thick rope.  Cut the rope into ⅓” pieces.  Spray your gnocchi board with non-stick spray.  Press each piece of dough firmly with your thumb against the gnocchi board, roll the dough diagonally on the board to create a shell shape with diagonal spirals.  Dust the gnocchi with AP flour as needed to prevent sticking.  Put a large pot of salted water on the stove over high heat and bring it to a boil.

While the water is heating up, melt the butter in a large non-stick skillet over medium heat.  Stir it until it just begins to brown.  This should take about 3 or 4 minutes.  Add the sage and salt and stir.  Add the mushrooms and cook until they release their moisture.  Add the shrimp and cook until the shrimp are just done, approximately 2 minutes.  Remove from the heat.

By now the water should be boiling.  Add the gnocchi and cook until they float and are barely al dente, about 2 minutes. Reserve ½ cup pasta water, then drain well.

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