Pumpkin Gnocchi with Shrimp and Blueberries
40’ min.
Medium
4 people
Ingredients for the gnocchi (serves 4)
- 600 g peeled pumpkin (Delica or Mantovana preferred)
- 140–180 g all-purpose flour
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 2 tablespoons chopped fresh parsley
Ingredients for the sauce
- 200 g cleaned shrimp
- 100 g fresh blueberries
- 2 tablespoons extra virgin olive oil
- Chopped fresh parsley
- Lemon zest
- Salt and pepper
- A few tablespoons of gnocchi cooking water
Cut the pumpkin into cubes and boil in salted water for 10–15 minutes, until tender. Drain well and mash with a fork to make a purée.
Add salt, pepper, parsley, and a drizzle of olive oil. Gradually incorporate the flour until you have a soft but non-sticky dough. Shape small gnocchi and let them rest for 15–20 minutes.
Halve the blueberries and chop the shrimp. Combine with parsley, lemon zest, olive oil, salt, and pepper.
Heat a tablespoon of olive oil in a pan with a clove of garlic; remove it once golden, then add the mixture. Sauté gently over low heat.
Boil the gnocchi in salted water until they float to the surface (about 2–3 minutes). Drain and transfer directly to the pan with the sauce.
Stir gently over low heat, adding a little cooking water if needed, until creamy and well combined. Serve hot, garnished with fresh parsley. Enjoy!
