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.
| Gnocchi |
|
| 1 cup | semolina flour |
| 1 cup | AP flour |
| 2 tsp | granulated garlic |
| ¼ tsp | salt |
| ¾ cup | warm water |
| The Rest |
|
| 4 tbl
|
butter |
| 1 tbl | dried, rubbed, sage |
| ¾ tsp | salt |
| ½ lb | mushrooms, sliced |
| 1 lb
|
medium shrimp, headed, peeled, and deveined |
| Parmesan cheese | |
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 and
cover them with a damp towel to keep them from drying out.
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 mushrooms, sage, and salt and stir. Cook the mushrooms until they release their moisture. Now 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.
Add the gnocchi to the mushrooms and shrimp and stir well to combine. If you need to add some moisture, add the reserved pasta water. Serve topped with shaved or grated Parmesan cheese.