- Shrimps 400 gr.
- Extra virgin olive oil 130 gr.
- Garlic 2 cloves
- Brandy 50 gr.
- Salt q.b.
- Basil 50 gr.
- Pecorino cheese 50 gr.
- Pine nuts 15 gr.
- Parmesan cheese 70 gr.
- Gnocchi 600 gr.
To make these gnocchi begin with the preparation of the pesto and carefully clean the basil leaves with a clean cloth.
Take a mortar and crush the peeled garlic with a few grains of coarse salt: once you have obtained a creamy mixture, add the basil leaves, adding more coarse salt.
With the pestle, crush the basil by rotating the pestle and mortar in the opposite direction: bright green liquid will leave the leaflets.
Add pine nuts and cheese, continuing to pound.
Finally add the oil to the wire, continuing to mix the ingredients well with the pestle until obtaining a homogeneous sauce. Keep the pesto aside.
Then heat the water of the gnocchi and when it has reached the boil, add salt.
In the meantime, dedicate yourself to the shrimp cleaning. Take the shrimps and rinse them quickly under plenty of cold water. Then gently remove the head, also deprive them of paws and carapace, along with the tail. Proceed by cutting the back and helping with a small knife to remove the intestine, being very careful not to break it.
At this point the shrimps are ready, cut them into small pieces that you will keep aside for now.
Now take a large pan with non-stick bottom, pour in the oil and brown a clove of garlic that will need to be removed when it will start to brown. Add the shrimps in the pan.
Blend with some Brandy liquor. Allow it to evaporate, season with salt and pepper.
Cook the gnocchi.
After a very short boil, drain (keeping aside at least 2-3 ladles of cooking water) and pour them directly into the pan with the shrimps; add a ladle of water to cook the gnocchi to prevent it from drying too much, then stir for a few seconds.
Pour the pesto. If necessary add a little cooking water, and mix the ingredients well. At this point the gnocchi pesto and shrimp are ready to be served and brought to the table!