Pink gnocchi and shrimp are an Italian first course dish, particularly popular in coastal regions. This delicious fresh pasta is enriched with a creamy sauce made of tomato purée and shrimp. The result is a plate rich in flavors and colors that will delight both young and old.
Wash and boil the peeled potatoes, pass them through a potato ricer, add the flour, the egg, and the tomato, and knead
Make some small rolls and cut them into 2 cm pieces
Roll them on the tines of a fork applying light pressure to create a hole inside and ridges outside
The gnocchi should be boiled immediately in plenty of salted water
Add them to the water a few at a time, and when they float, remove them with a slotted spoon
Sauté the shrimp with the crushed garlic in plenty of butter for one minute
Salt and pepper to taste
Pour over the hot pink gnocchi and serve immediately
Padella
Ciotola
Pentola
Store the pink gnocchi and shrimp in the refrigerator for a maximum of 2 days
It is a dish highly appreciated for its delicate flavor and combination of ingredients
Italy
| 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 |
