Gnocchi al gamberi

Wholesome Spinach and ricotta gnocchi, a rich Fontina fonduta and sweet mazara Mazara shrimp come together in this moreish yet simple recipe.

Sometimes a plate can tell a story better than words. Tonight’s story comes from a little triangle that stretches between Northern Italy, the Mediterranean Sea and my own kitchen. On the plate you’ve got: delicate spinach and ricotta gnocchi, bathed in a silky Fontina fonduta (a sauce that belongs to Alpine chalets and cold winter nights), crowned with raw Mazara red shrimps — jewels straight from Sicilian waters.

This is the kind of dish that reminds me why I love cooking: it’s rustic and comforting at heart, but with a touch of luxury that makes you sit up a little straighter at the table. And yes, it looks pretty good too.

Ingredients (for 2)

150 g spinach (100 g after blanching)

150 g ricotta, drained

1 egg

40 g Parmigiano

80–100 g flour

Nutmeg, salt, pepper

Fonduta: 120 g Fontina, 100 ml cream, 40 ml Sauvignon Blanc, pepper

Finish: 6 Mazara shrimps, olive oil, flaky salt

Method:

1. Blanch, squeeze, and chop spinach. Mix with ricotta, egg, Parmigiano, nutmeg, salt and pepper. Add flour until dough is soft but workable.

2. Roll into ropes, cut gnocchi, cook in salted water until they float (about 2 minutes).

3. Warm cream and wine, melt in Fontina, season.

4. Dice shrimps.

5. Plate fonduta first, then gnocchi, then sprinkle shrimps

Accompany with the same wine you used in the sauce, in this case an excellent Friulan Sauvignon:

Enjoy 😋