Gnocchi zucchini and shrimp

Gnocchi with zucchini and shrimp is a fresh and tasty dish, perfect for a summer lunch or an elegant dinner. Here’s the recipe with an Italian touch:

Ingredients

• 500 g of potato gnocchi
• 200 g of cleaned shrimp
• 2 medium zucchinis
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Grated lemon zest (optional for a touch of freshness)
• 1 small chili pepper (optional for those who like it spicy)
• White wine, a splash to deglaze the shrimp

Preparation

1. Wash the zucchinis and cut them into cubes or thin slices, as you prefer.
2. Lightly fry a clove of garlic in extra virgin olive oil in a large pan. If you like, you can add a chopped chili pepper to give it a spicy note.
3. Add the chopped zucchinis to the pan and cook them over medium-high heat until they are slightly golden. Season with salt and pepper to taste.
4. In a new pan, quickly sauté the shrimp with a drizzle of oil and a clove of garlic. Deglaze with a splash of white wine and cook until the wine has evaporated and the shrimp have turned pink.
5. Meanwhile, bring a pot of salted water to a boil to cook the gnocchi. When the water boils, immerse the gnocchi and wait for them to float to the surface, a sign that they are ready, then drain them with a slotted spoon.
6. Add the gnocchi to the pan with the zucchini and then add the shrimp. Sauté everything for a few minutes to flavor the gnocchi.
7. Serve hot, adding chopped fresh parsley and/or grated lemon zest to taste for an even fresher aroma and flavor.

Curiosity

Choosing to add lemon zest is a little secret to give the dish a citrus note that pairs perfectly with the sweetness of the shrimp and the flavor of the zucchini. This addition, although not traditional, is a modern touch that can pleasantly surprise your guests.

If you don’t have ready-made potato gnocchi available, you can also make them at home with potatoes, flour, and a pinch of salt for an even more artisanal version of the dish.