Gnocchi caserecci alla zucca
Code F07

Gnocchi caserecci alla zucca with sanremo purple shrimp, burrata cheese and basil cream



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


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.


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