The gnocchi are a very tasty first course, which can be cooked following many recipes, such as the summer ones, which allow you to taste this pasta without the heaviness of the classic ragout for gnocchi.
This dish is very fresh, thanks to the zucchini, rich in water, and shrimp, a classic summer food, combined with cherry tomatoes, which are always a summer food that refreshes the dishes. The preparation is very simple, and it can also be quick if you decide to buy the gnocchi and not make at home.
We have also put in the recipe the preparation of homemade gnocchi, in case you want to try your hand in a very personal preparation. Combine the dish with a good white wine, fresh and citrus flavored, for a better success and to accentuate the freshness of the recipe.
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ZUCCHINI AND PRAWNS GNOCCHI
Instructions
Start the dough by heating a medium-sized pot plenty of water and adding salt. Wash the potatoes with the whole peel (1). Add the potatoes (2) in the hot water and cook for about 20 minutes to boil it. Once boiled, drain the potatoes (3) and let it cool a little.
Placing the potatoes on a cutting board (4), and peel them with a knife (5). Put the vegetable without peel in a soup plate and mush them with a fork, or a potato masher (6), to have a smooth mixture without lumps.
Now, on a wooden worktop, sift the white flour (7) over the mash potatoes. Then break the whole egg (8) in a bowl, to identify any pieces of shell and eliminate them. Then pour the whole egg on the flour and potatoes (9).
Now start kneading everything (10) with your hands, until you get a soft and elastic dough (11), without lumps. Let rest for about two hours, so that it dries a little. Finally take it back and then start cutting it into small pieces (12).
Take a small portion and form a cigar on a cutting board with the palm of your hands (13). Thickness need be about one and a half centimeters. Made the cigar, start to cut it into squares with a thickness of two centimeters (14), repeating the same operation for the remaining dough. Put the gnocchi aside on the wooden surface, sprinkle with flour (15) and begin to prepare the sauce.
Now start working the condiment. Wash well the leek (16). Dry and chop it (17) finely and then place it on a saucer (18) separately.
Wash the zucchini (19). Cut it first into two parts (20) and then into small sticks (21). Put on a separate plate.
Wash the cherry tomatoes (22) and then dry. Cut them into two parts (23), and place in a small bowl (24) apart.
Pour five tablespoons of extra-virgin olive oil (25) in a large, non-stick pan, heat it, and then put the chopped leek (26) to fry. Then add the prawns (27) to the pan, and let them cook for a couple of minutes.
Now pour the vodka (28) onto the shrimp, and let it evaporate. Then add the courgette sticks (29) and also the cherry tomatoes (30) to the pan.
Add the salt (31) and sprinkle with some freshly ground black pepper (32). Then start cooking, and after a few minutes add a ladle of hot water (33). Add water every time the sauce dries, when cooking over low heat, covering with a lid. Cook for about 20 minutes.
Meanwhile, you will have put plenty of salted water to boil, which you will have used also for. Once it is boiling, add the gnocchi (34). The gnocchi will settle on the bottom (35). When the gnocchi will start to surface (36), then they will be ready and cooked.
Take the gnocchi from the pot with a ladle (37) and transfer them directly to the pan (38). Then, with the fire at a minimum, mix well (39) for a couple of minutes. Then serve immediately on the table very hot.
