Chickpea flour gnocchi with cream of shrimp and cream of courgettes
Type of Dish: first course/main dish
Preparation Time: 40 minutes
Cooking Time: a few minutes
Cooking Method: burner/cooker
Ingredients for 4 people:
- 400 g potatoes
- 200 g La Veronese® chickpea flour
- 60 g potato starch
- 1 egg
- 2 courgettes (300 g circa)
- 1 onion
- 1 garlic clove
- 1 small potato
- 200 g peeled and boiled shrimp
- 80 ml double cream
- A little EVOO
- Salt and pepper to taste
Boil the 400 g of potatoes; when cooled, mash and mix with La Veronese chickpea flour and with the potato starch. Once you have a well-mixed dough, roll into a ball and let rest for 10 minutes. Next, roll the dough into tubes and cut them to the desired length in order to turn them into gnocchi.
For the cream of courgettes, prepare a soffritto base with sliced onion and garlic. Add the courgettes and the small potato, cut into pieces, salt and then add a little water. Cook for 20 minutes and blend with a liquidiser, adding a little EVOO if needed.
In another container, blend the shrimps with a liquidiser, adding the double cream until the cream reaches the desired consistency. Salt to taste.
Cook the gnocchi by submerging them into a pan of salted boiling water; when they resurface to the top they are cooked. Remove with a slotted spoon and serve on top of the cream of courgettes and pouring some cream of shrimp over them.
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La Veronese gluten free, chickpea flour is obtained from grinding organic chickpeas selected, farmed and dried only in Italy. Rich in […]Continue