Gnocchi with scampi cream

Here for you a first course of creamy gnocchi with a homemade scampi cream. Gnocchi with scampi cream have been my workhorse for years! One of the recipes that you appreciate the most because certainly a little different and original, let's say that then after the gnocchi I also made other recipes, but let's go back to our beloved potato gnocchi with scampi, they are perfect even to say it to present during the Christmas holidays, for the New Year's Eve dinner but of course they are good to enjoy all year round! 

A perfect gnocchi recipe when you want to amaze everyone and to make the scampi cream is very easy, the important thing is to balance the ingredients well, but if you follow my recipe to the letter you will see that your langoustine gnocchi will be a success! I love the creaminess of the gnocchi, which combined with a creamy sauce are the end of the world, this cream of scampi then is really an explosion of flavor, you would never stop eating them. The secret of the gnocchi with scampi cream is to find the right balance between the scampi, the sauce and the cream, the cream in this case is needed, because it makes everything more enveloping and creamy.

Let's see how to make gnocchi with scampi cream!

And as always if you try the recipe let me know if you liked it!

INGREDIENTS

500 g potato dumplings

For the scampi cream

500 g langoustines (fresh or frozen)

100 g cream

100 g tomato puree

1 garlic clove

extra virgin olive oil

parsley

salt

To prepare the scampi cream

If you have purchased frozen langoustines, remove them from the freezer and let them thaw at room temperature. When the crustaceans are thawed then the procedure will be the same with both fresh and frozen langoustines. Clean the scampi by depriving them of the head, carapace and intestine. In a pan brown the minced garlic clove with extra virgin olive oil. Add the scampi and sauté for a few minutes in heat. When the scampi in the pan are cooked, remove them and set aside. In the pan where you cooked the scampi and where the cooking stock remained, pour the tomato puree. Add salt and let it flavor for a few seconds. In the jug of the blender put the cooked scampi, the tomato puree, the cooking cream and blend until you get a velvety cream. Transfer the scampi cream back to the pan.

Cook the potato gnocchi in salted water and when they come to the surface drain them with a slotted spoon directly into the sauce pan.

Sauté the gnocchi with scampi cream for a few seconds and serve immediately decorating the dishes with a whole langoustine and fresh parsley.

VARIANTS AND TIPS

Instead of gnocchi you can prepare with this seasoning the pasta format you want. You can replace the cream with creamy cheese if you want light scampi gnocchi. You can add chili pepper to taste. Instead of cognac, you can use white wine. Potato gnocchi with scampi should be enjoyed freshly made.