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Gnocchetti alla crema di scampi

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Adjust Servings:
1 kg Potatoes Gnocchi
800 gr Scampi
3 garlic gloves
extra virgin olive oil
20 cherry tomatoes
150 gr creamy
200 gr tomatoes passata
salt and pepper

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Gnocchetti alla crema di scampi

  • Serves 4
  • Medium




I love scampi… in all sauces, in all ways…but this plate of “Gnocchetti alla crema di scampi”reminds me so much of my summer in Italy…

I recommend you my recipe for making gnocchi … just make them smaller, tiny tiny so they will be “gnocchetti”!


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Heat the olive oil in large heavy-based frying pan over medium - high heat, add garlic and cook for 1 minute or until the garlic smell fragrant and is still pale in colour.
Add scampi and cook until they change colour.
Remove from the heat.
Leave two scampi per person and remove the pulp from the ring for the others. Chop the pulp and put it back in the pan.
Turn on the heat again and add cherry tomatoes and more olive oil, cook for about 3 minutes. Add passata and cook another 2 minutes. Taste for salt and pepper and adjust accordingly.
Last step: add cream and cook for 1 minute.
Bring a large saucepan of salted water to the boil.
Add gnocchi to the boiling water. As soon as they are cooked, they will float the surface.
Lift them out with a slotted spoon and drop them straight into the sauce.
Turn on the heat under the sauce and cook your gnocchi in the sauce for 1 minute.
Serve hot with a glass of chilled white wine!


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