Pink gnocchi and shrimp is a first course of Italian origin, particularly popular in coastal regions. This delicious fresh pasta is enriched with a creamy sauce made from tomato sauce and shrimp. The result is a dish full of flavors and colors that will win over both adults and children.
Wash and boil the potatoes, peel them, pass them through a potato masher, add the flour, egg, tomato, and knead
Make small sausages and cut them into 2 cm pieces
Roll them over the tines of a fork with light pressure to create a hole inside and lines outside
The gnocchi should be boiled immediately in plenty of salted water
Put a few at a time in the water and when they float, remove them with a slotted spoon
Sauté the shrimp with crushed garlic in plenty of butter for a minute
Add salt and pepper
Pour over the hot pink gnocchi and serve immediately
Pan
Bowl
Pot
Store the pink gnocchi and shrimp in the refrigerator for up to 2 days
It is a dish highly appreciated for its delicate flavor and combination of ingredients
Italia
| Energy (kcal) | 135.53 |
| Carbohydrates (g) | 25.27 |
| of which Sugars (g) | 0.61 |
| Fat (g) | 1.17 |
| of which Saturates (g) | 0.25 |
| Protein (g) | 6.84 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.04 |
