Gnocchi are Italian dumplings that are usually oval in shape. Most often, wheat flour, semolina, eggs, cheese, ricotta cheese, potatoes, spinach and breadcrumbs are used as ingredients. It is served as a first course and cooked with cheese, tomato sauce, pesto or melted butter. The smaller gnocchi is called gnocchetti.
We asked Chef Artem Sibugin from the cafe “
Potato gnocchi – 100-150 gm
Cream 33% – 80 ml
Crab meat – 50 gm
Shrimp soup – 50 ml
garlic – 1/2
Shrimp shells – 200 gm
Onion – 100 gm
Carrots – 100 g
Thyme – 2 gm
Butter – 50 gm
Vegetable oil – as desired
First you need to prepare a light shrimp broth similar to creamy soup. To do this, you need shrimp peels, they must be washed and fried in vegetable oil with a small amount of onions, carrots and a couple of sprigs of thyme. As soon as the shrimp turns red and the onions begin to turn golden, you need to pour the wine.
Next, you need to evaporate the alcohol and add water so that it covers the vegetables and peels. Bring the mixture to a boil while reducing the heat until the biscuits boil, but very weakly.
After 20 minutes of boiling, remove and leave for 1-2 hours.
After you pierce everything with a blender and filter it.
Then evaporate twice.
Next, put the gnocchi in a saucepan, add the cream, crackers, half a clove of garlic and crab meat.
Cook for 2-3 minutes in the sauce, if it is dry, add more cream.
Finally, add the butter and let it melt.
You don’t need to add salt because the gnocchi is salty and the crab is salty too.
We put them in a dish, sprinkle with grated Parmesan cheese, toasted, crushed pistachios and pour over them with olive oil.
ready. You can serve at the table!