Gnocchi caserecci with pumpkin
Gnocchi caserecci alla zucca with sanremo purple shrimp, burrata cheese and basil cream
x4
Ingredients for 4 people
600 g Gnocchi caserecci alla zucca
12 Sanremo purple shrimp
½ clove of red Vessalico garlic (unpeeled)
100 g Burrata cheese
60 g basil
½ clove of red Vessalico garlic
20 g extra virgin olive oil
50 g onion
50 g carrot
50 g celery
50 g tomato
50 g leek
shrimp heads and shells
20 g brandy
water to taste
Procedure
Prepare the bisque, first browning all diced vegetables, except for the tomato. Add shrimp heads, flare with brandy and finally add tomatoes, cover with water and simmer until reduced. Add salt to taste and filter.
Peel basil, dry it with a salad dryer and place it in the blender with half clove of garlic, extra virgin olive oil and salt to taste.
Purée the burrata cheese in a blender until you obtain a thick cream. In a pan, add extra virgin olive oil and brown the clove of garlic; once golden, remove it and add the previously cut shrimp tails and the shrimp with heads. Brown everything and add bisque.
Add a few broken basil leaves. Cook Gnocchi in boiling salted water. In the meantime, on a plate, ideally black, draw a spiral with burrata cream, sauté Gnocchi and place them on the spiral, garnish with a few drops of basil cream.
Livio Revello advanced training chef – fic.
