Sardinian Gnocchi with Shrimp and Arugula

Ingredients:

Gnocchi in Sardinian style

• 450 g of cooked Sardinian gnocchi, recipe below
• 3 tbsp. l. olive oil
• 2 cloves garlic, crushed and peeled
• 450 g medium-sized shrimp, peeled and deveined
• 0.5 tsp red pepper flakes
• 0.5 cups dry white wine
• 0.5 cup freshly grated Parmesan cheese + extra for sprinkling
• 70 g young arugula, finely chopped
• 1 tsp. grated lemon zest

Homemade gnocchi

• 1 cup semolina
• 1 cup type 00 flour + extra for dusting
• 3/4 cup warm water, add more if necessary
• 1/4 teaspoon coarse salt

Preparation:

1. Bring a large saucepan of water to a boil over high heat. Salt generously. Add the Sardinian gnocchi and cook until they float to the surface and are almost al dente, about 2 minutes. Separately, drain 1/2 cup of the water from the pan and discard the gnocchi in a colander.
2. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until fragrant, about 2 minutes. Add the shrimp, pepper flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the shrimp are pink and almost completely opaque, about 1 minute. Drizzle with wine and sprinkle with 1/2 teaspoon salt. Cook for 2 minutes until the liquid has evaporated slightly and the shrimp are fully cooked.
3. Add the gnocchi to the shrimp and sprinkle with Parmesan. Top with arugula and lemon zest and toss well, adding more of the gnocchi cooking water as needed until the arugula wilts. Serve with a sprinkle of Parmesan, if desired.

4. Gnocchi in Sardinian style

   
   In a large bowl, combine the semolina and sifted wheat flour and make a well in the center. Add water and salt to the center of the well. Slowly begin mixing the flour and water with a fork to form a rough dough. Add 1 teaspoon of water if the dough is too dry, or sprinkle with flour if it is too wet.
   
   Lightly flour a smooth work surface and turn the dough out onto the floured surface. Knead the dough until it feels elastic to the touch, 8–10 minutes. Form the dough into an even square. Wrap the dough tightly in plastic wrap and let it rest for 1 hour.
   
   Divide the dough into 6 pieces. Roll one piece into a 1 cm thick rope. Cut the rope into 1 cm pieces. Press one piece of dough firmly onto a gnocchi board or the back of a fork with your thumb, rolling it to form a shell. Repeat with the remaining dough, dusting with flour as needed to prevent sticking.