Spinach Gnocchi with Shrimp

Ingredients

• Potato1/2 medium (90 g)
• Spinach1.5 cup (45 g)
• Egg Yolk1 count (15 g)
• Flour1 cup (120 g)
• Olive Oil1 tablespoon (10 ml)
• Egg1 count (55 g)
• Shrimp5 medium (100 g)
• Parmesan Cheese1 tablespoon (5 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need peeled potatoes and shrimp previously washed and without the black line at the tail.

2. 2

   Step 2

   Place the potatoes in boiling water for 12 minutes. Next, remove, drain and leave to cool.

3. 3

   Step 3

   Add 2/3 of the spinach and boil for 1 minute. Then, drain well and chop finely.

4. 4

   Step 4

   Mash the potato. Mix with the egg, spinach and 3/4 of the flour.

5. 5

   Step 5

   Mix everything until you have a smooth dough.

6. 6

   Step 6

   Flour the table with the remaining flour and knead.

7. 7

   Step 7

   Cut the dough into pieces and form the gnocchi. Use the back of a fork to shape them.

8. 8

   Step 8

   Flour them to avoid sticking and place them in a pot with boiling water.

9. 9

   Step 9

   Cook the pasta until it rises to the surface. Remove with a slotted spoon and serve.

10. 10

    Step 10

    Place an egg in boiling water for 8 minutes. Remove, stop cooking with cold water and peel.

11. 11

    Step 11

    Blend the egg with the mustard, half of the oil, lemon juice, and salt and pepper. Set aside.

12. 12

    Step 12

    Separately, heat the remaining oil in a pan over medium heat and brown the shrimp for three minutes.

13. 13

    Step 13

    Add the remaining spinach, stir-fry until wilted and pour in the egg mixture.

14. 14

    Step 14

    Add the gnocchi, mix and serve. Sprinkle with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Gnocchi with Shrimp can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.