As featured on Episode 26 of Simply Ming, guest chef Dante DeMagistris shares a delicious gnocchi recipe.


  • 16 ounces ricotta, drained well

  • 1 cup all-purpose flour

  • 3 large eggs yolks

  • 1/2 cup Parmigiano Reggiano, freshly grated

  • 1 clove garlic, roasted plus to 2 cloves, smashed

  • 10 to 12 basil leaves, roughly chopped

  • 2 tablespoons extra virgin olive oil

  • 1 pound large shrimp (31/35), peeled and deveined

  • 2 large tomatoes, diced

  • 1/2 bunch asparagus, cut into 1-inch lengths

  • Kosher salt and freshly ground black pepper


  • 1.

    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.

  • 2.

    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

  • 3.

    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.

  • 4.

    Transfer shrimp with tomato sauce to serving bowl and top with the gnocchi and asparagus.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 571kj
  • Fat Total 30g
  • Saturated Fat 14g
  • Protein 40g
  • Carbohydrate 34g
  • Sugar 3g
  • Sodium 943mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Pairing: Sella & Mosca La Cala Vermentino

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