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Gnocchi with cheese, shrimp, Brussels sprouts and asparagus

4 servings

90 minutes

Arina Zhuravleva, chef of the Cape restaurant (Moscow), shared the recipe with us.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

725.6

kcal

24.7g

grams

49.7g

grams

45.5g

grams

Ingredients

4servings

Cream 33%

140

ml

Butter

140

g

Grated Parmesan cheese

100

g

Potato

600

g

Potato starch

20

g

Wheat flour

60

g

Egg yolk

1

pc

Salt

to taste

Tiger prawns

200

g

Brussels sprouts

50

g

Young asparagus

60

g

Olive oil

to taste

Cooking steps

1
First, prepare the beurre monté sauce with parmesan: heat the cream over medium heat, gradually add the butter in cubes, constantly whisking.
Required ingredients:
1. Cream 33%: 140 ml
2. Butter: 140 g

2
Add 30 grams of Parmesan to the hot mixture, season with salt to taste. The sauce is ready.
Required ingredients:
1. Grated Parmesan cheese: 100 g
2. Salt: to taste

3
Boil the potatoes in their skins until cooked.
Required ingredients:
1. Potato: 600 g

4
Carefully peel the hot potatoes and pass them through a sieve to make puree.

5
Add the yolk, flour, starch, remaining cheese, and salt.
Required ingredients:
1. Egg yolk: 1 piece
2. Wheat flour: 60 g
3. Potato starch: 20 g
4. Grated Parmesan cheese: 100 g
5. Salt: to taste

6
Mix into a homogeneous mass.

7
On a floured surface, roll out sausages, cut them into pieces, and roll each through a gnocchi board.

8
Boil the gnocchi in salted boiling water before serving.
Required ingredients:
1. Salt: to taste

9
As soon as all the gnocchi float to the surface, remove them from the water and transfer to a saucepan with beurre monté, set aside for 5 minutes.
Required ingredients:
1. Cream 33%: 140 ml

10
Blanch the asparagus in salted water for 10 seconds.
Required ingredients:
1. Young asparagus: 60 g

11
After that, blanch the cabbage leaves in the same water; it will need a bit more time to cook but should remain slightly crunchy.
Required ingredients:
1. Brussels sprouts: 50 g

12
Send the shrimp, salted, to a preheated pan with vegetable oil. Fry until cooked.
Required ingredients:
1. Olive oil: to taste
2. Tiger prawns: 200 g
3. Salt: to taste

13
At the end of cooking, add cabbage and asparagus to the shrimp and sauté lightly.
Required ingredients:
1. Brussels sprouts: 50 g
2. Young asparagus: 60 g

14
Heat the gnocchi in the ber-monte sauce and season with salt to taste.
Required ingredients:
1. Salt: to taste

15
Arrange on plates, garnish with shrimp, asparagus, and cabbage. Lightly drizzle with vegetable oil, you can add your favorite herbs and serve immediately.
Required ingredients:
1. Tiger prawns: 200 g
2. Young asparagus: 60 g
3. Brussels sprouts: 50 g
4. Olive oil: to taste

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