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As featured on Episode 26 of Simply Ming, guest chef Dante DeMagistris shares a delicious gnocchi recipe.
Bring a large pot of water to a boil. In a large bowl, combine ricotta, flour, egg yolks, Parmigiano, roasted garlic and basil. Stir to mix well, until a firm dough forms. Turn the dough out onto a floured surface, form into a ball then roll out to 1/2-inch thickness. Cut dough into 1/2-inch thick ropes and gently roll to round off edges. Cut into 1/2-inch square pieces.
Cook gnocchi in gently boiling water until they float to the surface, about 2 minutes. Using a slotted spoon transfer gnocchi to plate or shallow bowl to drain. Add asparagus to boiling water and cook until crisp-tender, 1 to 2 minutes, depending on thickness. Transfer to bowl with gnocchi
In a large saute pan over medium-high heat, add oil. When oil is hot, add smashed garlic cloves then add shrimp and chile. Cook a minute, add tomatoes and season with salt and pepper. Cook until shrimp are just cooked through, about 3 minutes.
Transfer shrimp with tomato sauce to serving bowl and top with the gnocchi and asparagus.
Pairing: Sella & Mosca La Cala Vermentino
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