Gnocchetti alla Crema di Scampi by @federicofusca
4 servings
🥔
1 kg
Potatoes
🌾
340 g
Flour
🥚
1 large
Egg
🦐
15
Scampi
🥬
3 stalks
Celery
🧅
2
Tropea Onion
🧄
2 cloves
Garlic
🥛
150 ml
Fresh Cream
🧈
40 g
Butter
🧂
3 g
Salt
🌶️
0.5 g
Pepper
🫒
45 ml
Extra Virgin Olive Oil
🍋
1
Lemon
🍷
240 ml
White Wine
Preparation Steps
Step 1/23
Rinse the 1 kg potatoes and place them whole in a large pot of cold salted water.
Step 2/23
Bring the potatoes to a boil and simmer until completely tender when pierced, about 35 to 40 minutes.
Step 3/23
Peel the warm cooked potatoes and pass them through the potato ricer onto a clean work surface.
Step 4/23
Add the 340 g all-purpose flour and 1 egg to the riced potatoes.
Step 5/23
Knead briefly just until a soft dough forms, taking care not to overwork it.
Step 6/23
Divide the dough into portions and roll each portion into ropes about 2 cm thick.
Step 7/23
Cut the ropes into small gnocchetti and roll each piece over the tines of a fork to create ridges.
Step 8/23
Twist off the heads and peel the 15 langoustines, reserving the shells and heads for the sauce.
Step 9/23
Chop the 3 celery stalks, 2 Tropea onions, and 2 garlic cloves into small pieces.
Step 10/23
Heat 2 tablespoons of extra-virgin olive oil in a wide pan and sauté the chopped celery, onions, and garlic until softened.
Step 11/23
Add the reserved langoustine shells and heads to the pan, then toast them for 3 to 4 minutes while pressing to release their flavor.
Step 12/23
Pour in the 240 ml dry white wine and simmer until the wine has reduced by about half.
Step 13/23
Add enough water to barely cover the shells and simmer the shell stock for 20 minutes.
Step 14/23
Strain the shell stock through a fine-mesh strainer, pressing the solids to extract as much liquid as possible.
Step 15/23
Return the strained shell stock to the pan and simmer until reduced to a concentrated sauce base.
Step 16/23
Blend the reduced shell sauce until smooth, then return it to the pan.
Step 17/23
Stir the 150 ml heavy cream and 40 g butter into the sauce, then simmer gently until glossy and creamy.
Step 18/23
Season the langoustine cream with salt, black pepper, and the juice from half of the lemon.
Step 19/23
Heat the remaining 1 tablespoon extra-virgin olive oil in a pan and sauté the peeled langoustine meat until just opaque, about 1 to 2 minutes.
Step 20/23
Bring a large pot of salted water to a boil and add the prepared gnocchetti in batches.
Step 21/23
Cook the gnocchetti until they float to the surface, then lift them out with a slotted spoon.
Step 22/23
Toss the cooked gnocchetti with the warm langoustine cream until evenly coated.
Step 23/23
Fold in the sautéed langoustine meat and finish with the remaining lemon juice and black pepper before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
710 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Temps
Non spécifié
Difficulty
Level
Hard (3/4)
Steps
23 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian, Calabrian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos