Gnocchi agli scampi

Ingredienti*

• 500 g potato gnocchi (fresh or frozen)
• 300 g scampi (shelled and cleaned)
• 2–3 garlic cloves
• 1 red chili pepper (optional)
• 200 ml fresh cream
• 100 ml dry white wine
• 2–3 tablespoons extra virgin olive oil
• 1 sprig fresh parsley
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon tomato paste (optional, for extra color and flavor)

Serves: 4 people

Preparation

1. Preparing the scampi:
   1. Clean the scampi, removing the shell and inner parts.
   2. Finely chop the garlic and, if used, the chili pepper.
2. Preparing the scampi sauce:
   1. Heat the extra virgin olive oil in a large pan over medium heat.
   2. Add the garlic and chili pepper (if used) and sauté until the garlic becomes golden.
   3. Add the scampi to the pan and cook for 2–3 minutes on each side, until they turn pink and opaque. Remove them from the pan and set aside.
3. Preparing the sauce:
   1. In the same pan, pour in the white wine and let the alcohol evaporate over high heat.
   2. Add the fresh cream and mix well. If using tomato paste, add it now and stir until the sauce is well combined.
   3. Reduce the sauce over medium-low heat until slightly thickened. Adjust with salt and pepper.
4. Cooking the gnocchi:
   1. Cook the gnocchi in plenty of boiling salted water according to package instructions. They’re ready when they float to the surface.
   2. Drain them with a slotted spoon and transfer them directly into the pan with the sauce.
5. Finishing the dish:
   1. Add the scampi to the sauce and gently mix to combine the ingredients.
   2. Cook for one more minute to ensure the gnocchi and scampi are hot and well coated.
   3. Add the finely chopped fresh parsley and mix gently.
6. Serving:
   Serve the Gnocchi agli scampi hot.

Enjoy!