Gnocchi with Canocchie Sauce 

I still remember these beautiful and delicious gnocchi with shrimp we ate during our summer in Abruzzo! I definitely loved this dish 🤤 Do you want me to reproduce this recipe for you? I have a personal and deep love for gnocchi, because they are a rustic first course, tasty and at the same time fantastic to taste for their softness and versatility. They are in fact suitable for all types of seasoning, whether meat or vegetables, but certainly in summer, a sauce scented with the sea is unbeatable. Have a good trip to the kitchen... Today I propose a first course with a marine flavor: gnocchi with shrimp, tomato puree and extra virgin olive oil.

The dressing of these gnocchi is made with a sauce based on shrimp in a tomato sauce and aromas. The final touch is given by the extra virgin olive oil, an oil with a delicate flavor, ideal for seasoning first and second courses based on meat, vegetables or fish. This extra virgin olive oil is a healthy and genuine oil obtained only from olives grown organically, without the addition of chemical additives. The typical aromatic and delicate taste of the oil is accompanied by an almond aftertaste and a neutral scent. The aim is to preserve the peasant traditions of the nineteenth century, continuing to produce high quality references, with healthy and genuine ingredients. 

Ingredients

1 kg shrimp

800 gr gnocchi 

500 ml tomato puree

2 shallots

1 glass of dry

white wine Extra virgin olive oil 

Parsley 

finely chopped Salt

Pepper 

Procedure

Clean the shrimp by removing the legs, head and tail with scissors. Cut the sides of the belly along and gently remove the pulp and cut into small pieces. Peel the shallots and chop them finely. Put 5 tablespoons of oil in a sauté pan and fry the chopped shallots in a pan. Deglaze with the wine and when the alcohol part has evaporated (when you no longer smell the wine) add the tomato puree, season with salt and pepper and cook over medium heat to reduce a little (about 10 minutes). Add a little chopped parsley, chopped shrimp and cook for a few seconds, until the meat begins to change color, becoming white. If necessary, season with salt and pepper. Boil the gnocchi in plenty of boiling salted water and drain as they come to the surface. Sauté them in the pan with tomato sauce and shrimp for a few seconds, so as to mix the flavors. If desired, sprinkle with another little chopped parsley.

Note

Use, if you want, the scraps of the shrimp to make a good broth.