Dante DeMagistris' Basil Ricotta Gnocchi with Shrimp and Asparagus
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.
Sella & Mosca La Cala Vermentino100% Vermentino
The grapes are harvested manually and mechanically in September. After harvest, selected grape bunches are exposed to the warm autumnal sunlight and undergo a brief, natural drying process. Following a gentle pressing, the juices are fermented in stainless steel vats for 12 day s at a low temperature.
Color: Pale straw with tints of lemon- green. Aroma: Very intense with notes of citrus. Delightful, floral Taste: Crisp and dry with youthful vitality and freshness