Ricotta Gnocchi with Shrimp and Zucchini in Saffron Broth
Gnocchi has been served since Roman times where the original recipe was made from porridge like semolina dough bound with eggs. Today the original recipe isn't much different however there are many regional variations including baked methods some of which don't utilize egg at all.
Ingredients
- 1 pint Grape tomatoes, peeled & halved
- 1 zucchini (chopped)
- 1 pinch saffron threads
- ½ cup white wine
- 20 ea shrimp (p&d)
- 2 Tbsp olive oil
- 1 cup vegetable stock
- 1 tsp tomato paste
- 1 ea shallot (minced)
- 1 ea garlic clove (minced)
Directions
Sauté shallots and garlic with oil. Add shrimp and zucchini and cook for 2 minutes. Deglaze with white wine. Reduce almost completely. Remove shrimp from the skillet and keep warm. Add Grape tomatoes, saffron and tomato paste and cook for few minutes. Add stock and simmer for 5-10 minutes longer. Season with salt and pepper. Add shrimp back to the broth. Blanch gnocchi, strain and toss in the broth. Plate accordingly and garnish with additional saffron.
