Semolina gnocchi with shrimps
4 servings
30 minutes
Ruslan Polyakov, chef of the Pino restaurant, shared the recipe with us.
1
Mix semolina, Manitoba flour, durum wheat flour, egg yolks, and 5 grams of salt. Pour in 130 ml of hot water, mix with a mixer, and let it rest in the refrigerator under plastic wrap for one to one and a half hours. Form balls weighing 1-2 grams from the dough and toss them in flour to prevent sticking.
- Semolina: 200 g
- Manitoba flour: 100 g
- Semolina flour: 100 g
- Egg yolk: 4 pieces
- Salt: to taste
2
Put chopped shallots and garlic in a pan, pour in the broth, bring to a boil, and remove from heat.
- Shallots: 50 g
- Garlic: 15 g
- Chicken broth: 500 ml
3
Quickly fry the shrimp in olive oil and transfer to a clean dish.
- Peeled shrimp: 400 g
- Olive oil: 30 ml
4
Sift the gnocchi from the flour, drop them into boiling salted water, and cook for 6-7 minutes.
- Salt: to taste
5
Bring the wine base to a boil, add the cooked gnocchi, season with a little salt, add butter and reduce the liquid to an emulsion state. Add Parmesan and dissolve to a creamy consistency while stirring constantly (off the heat). Add half of the fried shrimp and finely chopped chives, mix well and plate. Top with the remaining shrimp and sprinkle with fresh chives.
- Butter: 100 g
- Grated Parmesan cheese: 100 g
- Peeled shrimp: 400 g
- Onion-sibulet: 10 g
- Peeled shrimp: 400 g
- Onion-sibulet: 10 g