YOUR SOLIN GENERATED RECIPE
Soft Ricotta Gnocchi with Blistered Cherry Tomatoes, Fresh Basil, and Seared Shrimp
Savor tender, pillowy ricotta gnocchi enhanced by the burst of sweet, blistered cherry tomatoes and fresh basil, elegantly paired with perfectly seared shrimp. This dish offers a delightful contrast of textures and flavors—the richness of ricotta and Parmesan, the brightness of basil, the slight char of tomatoes, and the lean protein punch from shrimp—making it a balanced, gourmet meal.
INGREDIENTS
1 cup Whole Milk Ricotta
1/2 cup All-Purpose Flour
2 large Egg Whites
2 teaspoons Extra Virgin Olive Oil
2 cups Cherry Tomatoes (halved)
2 Garlic Cloves, minced
2 handfuls Fresh Basil Leaves
4 tablespoons Grated Parmesan Cheese
200 grams Shrimp, Peeled and Deveined
PREPARATION
In a bowl, combine the ricotta, flour, and egg whites. Season lightly with salt and pepper. Gently mix until a soft dough forms. Avoid overmixing to keep the gnocchi light.
On a floured surface, gently roll the dough into long ropes about 1/2 inch thick. Cut the ropes into small 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a simmer. Cook the gnocchi in batches. They are ready when they float to the surface, about 2-3 minutes. Drain and set aside.
In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the halved cherry tomatoes and minced garlic. Sauté until the tomatoes begin to blister and soften, about 4-5 minutes. Season with a pinch of salt.
In a separate pan, heat a little olive oil and sear the shrimp until they turn pink and are cooked through, about 2 minutes per side.
Gently toss the cooked gnocchi with the blistered tomatoes and fresh basil leaves. Plate the gnocchi and top with seared shrimp.
Finish by sprinkling grated Parmesan cheese over the dish. Serve immediately while warm.