Sardinian Gnocchetti with Bell Pepper Cream, Cherry Tomatoes and Shrimps

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Sardinian Gnocchetti with Bell Pepper Cream, Cherry Tomatoes and Shrimps
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  • Lactose Free
  • Vegetarian
  • Vegan
  • Difficulty: Easy
  • Prep time: 25 min
  • Cook time: 45 min
  • Serving: 4 persone

PRESENTATION

Sardinian gnocchetti with bell pepper cream, cherry tomatoes and shrimps are a land and sea first course with a bold and captivating flavor! A pasta recipe different from the usual that combines the sweetness of shellfish with the genuine taste of seasonal vegetables, which turn into a robust and velvety sauce. The bell pepper and roasted onion cream is enlivened by the spicy touch of chili pepper and delights the palate with a pleasant smoky note. Perfect for a summer menu different from the usual, the Sardinian gnocchetti with bell pepper cream, cherry tomatoes and shrimps are the perfect choice to impress your hungriest guests!

Also try these tasty recipes with Sardinian gnocchetti:

INGREDIENTS
Gnocchetti Sardi pasta 11.3 oz (320 g)
Bell peppers 3 - horn-shaped
Datterino tomatoes 2 ½ cups (500 g)
Red onions 2
Garlic 1 clove
Fresh chili pepper 1
Green Peperoncino to taste
Thyme to taste
Rosemary to taste
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Sardinian Gnocchetti with Bell Pepper Cream, Cherry Tomatoes and Shrimps

To prepare Sardinian gnocchetti with bell pepper cream, cherry tomatoes and shrimps, first clean the bell peppers: cut them in half lengthwise 1 and remove seeds and inner filaments, then chop them into large pieces 2. Peel the onions and roughly chop them as well 3.

Transfer the bell peppers and onions to a baking sheet lined with parchment paper, then add sprigs of thyme and season with oil 4 and salt 5. Mix well with your hands to distribute the seasoning evenly 6 and bake in a static oven at 428°F for about 20-25 minutes.

Meanwhile, take care of cleaning the shrimps: remove the head and shell 7, then cut along the back and gently remove the intestine 8. Cut the flesh into chunks 9 and set aside. Put a pot of water on the stove to cook the pasta.

When the vegetables are well roasted 10, remove from the oven and transfer to a jug, then add a couple of ladlefuls of boiling water 11 and chili powder to taste 12.

Blend with an immersion mixer 13, then strain the resulting mixture 14 to obtain a smooth and homogeneous cream 15. Adjust with salt if necessary, and set aside.

Now cut the cherry tomatoes in half 16. In a pan, heat a drizzle of oil with a garlic clove and fresh chili pepper halved and seeded 17. Add the cherry tomatoes 18 and cook over high heat for 3-4 minutes.

Add the shrimps 19 and sauté everything for another 3 minutes or so. When the shrimps are cooked, turn off the heat and remove both the garlic 20 and the chili pepper. Meanwhile, the water will have come to a boil, so salt it and cook the Sardinian gnocchetti for a couple of minutes less than the time indicated on the package 21.

While the pasta is cooking, add the bell pepper cream to the pan with the cherry tomatoes and shrimps, then pour in a ladleful of pasta cooking water 22. Drain the gnocchetti into the pan 23 and toss everything to mix them with the sauce 24.

Plate and garnish with fresh thyme 25 and rosemary 26. Your Sardinian gnocchetti with bell pepper cream, cherry tomatoes and shrimps are ready to be served 27!

Storage

It is recommended to consume the Sardinian gnocchetti with bell pepper cream, cherry tomatoes and shrimps immediately; if necessary, you can store them in the refrigerator for 1-2 days at most.

The roasted bell pepper cream can be frozen.

Tip

You can substitute horn-shaped peppers with other types of peppers, even yellow ones.

If you prefer, you can enrich the bell pepper cream with a touch of tomato paste!

Instead of thyme and rosemary, you can use mint and basil.

For the translation of some texts, artificial intelligence tools may have been used.
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