Best 2 Sardinian Gnocchi With Shrimp And Arugula Recipes

Sardinian gnocchi with shrimp and arugula is a traditional Italian dish that combines the flavors of the sea and the land. The gnocchi, made from semolina flour and water, are light and fluffy, while the shrimp are tender and succulent. The arugula adds a peppery bite, and the lemon-butter sauce brings it all together. This dish is a perfect primi piatti (first course) or light lunch, and it can be easily adapted to suit your tastes. If you don't have shrimp, you can use other seafood, such as calamari or mussels. You can also add vegetables, such as zucchini or bell peppers, to the sauce. And if you don't have arugula, you can use another leafy green, such as spinach or kale. No matter how you make it, Sardinian gnocchi with shrimp and arugula is sure to please everyone at your table. In addition to the classic recipe, this article also includes a vegetarian version made with artichokes and a spicy version made with Calabrian chiles. So whether you're a seafood lover, a vegetarian, or just looking for something new and exciting to try, you're sure to find a recipe in this article that you'll love.

Let's cook with our recipes!

SARDINIAN GNOCCHI

Sardinian Gnocchi image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield about 1 pound

Number Of Ingredients 4

Ingredients

1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

SARDINIAN GNOCCHI WITH SHRIMP AND ARUGULA

Sardinian Gnocchi with Shrimp and Arugula image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound Sardinian Gnocchi, recipe follows
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus more for topping
Half of a 5-ounce container baby arugula, roughly chopped
1 teaspoon grated lemon zest
1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp.
Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired.
In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

Tips:

For the best results, use fresh shrimp and arugula.
If you don't have a potato ricer, you can use a fork or a potato masher to mash the potatoes.
Be careful not to overcook the gnocchi. They should be cooked through but still slightly firm.
Serve the gnocchi immediately with the shrimp, arugula, and sauce.

Conclusion:

This Sardinian gnocchi with shrimp and arugula is a simple but delicious dish that is perfect for a quick and easy meal. The gnocchi are light and fluffy, the shrimp are tender and flavorful, and the arugula adds a peppery touch. The sauce is simple but flavorful, and it brings all the elements of the dish together.