Gnocchi di Ricotta con Gamberi

Gnocchi di Ricotta con Gamberi is a delightful dish that combines soft, pillowy ricotta gnocchi with succulent shrimp in a light, flavorful sauce. It offers a perfect balance of creamy texture and fresh seafood taste, making it a unique vegetarian seafood experience.

Ingredients

• Ricotta cheese - 250 grams
• All-purpose flour - 150 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Shrimp (peeled and deveined) - 200 grams
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Cherry tomatoes (halved) - 100 grams
• Fresh basil (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Parmesan cheese (grated) - 30 grams

Steps

1. In a mixing bowl, combine ricotta cheese, flour, egg, salt, and black pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
2. On a floured surface, roll the dough into long ropes about 1.5 cm thick. Cut the ropes into 2 cm pieces to create the gnocchi.
3. Using a fork, press down on each piece to create ridges. This helps the sauce cling to the gnocchi.
4. In a large pot of salted boiling water, gently add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
7. Add the cherry tomatoes and cooked gnocchi to the skillet. Toss gently to combine and heat through for another 2 minutes.
8. Drizzle with lemon juice and sprinkle with fresh basil and grated Parmesan cheese before serving.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from ricotta cheese and shrimp, supporting muscle health.
• Contains healthy fats from olive oil, beneficial for heart health.

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