Ming Tsai

Recipes

Directions

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.