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Potato Gnocchi with Cherry Tomato Cream, Shrimp and Burrata



  • For the Gnocchi:

    • 2 cups potatoes (500 g)
    • 3/4 cup flour (100 g)
    • 1 egg yolk
    • Salt, to taste
    • Grated nutmeg, to taste
  • For the Cherry Tomato Sauce:

    • 3 cups cherry tomatoes (500 g)
    • 2 garlic cloves
    • Fresh basil, to taste
    • Salt and pepper, to taste
    • Extra virgin olive oil, to taste
  • For the Shrimp:

    • 5 large shrimp, cleaned
    • Extra virgin olive oil, to taste
    • Salt, to taste
  • For the Final Garnish:

    • Fresh basil leaves
    • Burrata, to taste


  • Preparing the Gnocchi:

    • Cook the potatoes in the oven at 350°F (180°C) for 45 minutes to dry them out well.
    • Once cooked, mash the potatoes and mix with the egg yolk, flour, a pinch of salt, and grated nutmeg until you get a smooth dough.
    • Shape the gnocchi and set aside.
  • Preparing the Cherry Tomato Sauce:

    • Wash the cherry tomatoes and season them with basil, salt, pepper, and a drizzle of olive oil.
    • Cook them in the oven at 350°F (180°C) for about 30 minutes.
    • Once cooled, blend them with the garlic and strain the mixture to obtain a smooth cream.
  • Preparing the Shrimp Head Cream:

    • Blend the shrimp heads with a drizzle of oil and a pinch of salt.
    • Strain the obtained cream.
  • Cooking and Finishing:

    • Cut the shrimp flesh into small pieces.
    • Cook the gnocchi in salted boiling water until they float to the surface.
    • In a pan, sauté the gnocchi with the tomato sauce and a spoonful of shrimp head cream.
    • Add the shrimp pieces and toss with olive oil and fresh basil leaves.
    • Serve hot, topping each dish with a quenelle of fresh burrata.
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