Gnocchi with Rock Shrimp, Peas and Pancetta

Ingredients

Amt	Ingredient
2	whole potatoes
2	egg yolks
2	tablespoons grated Parmesan cheese
1	tablespoon salt
1	cup flour
6	tablespoons olive oil
3	garlic cloves
8	plum tomatoes, chopped
	splash of water
4	fresh basil leaves
2	ounces diced pancetta
4	ounces Florida Rock shrimp
1	tablespoon chopped fresh basil
2	ounces fresh shucked peas, blanched in salted water
	salt and pepper to taste

Gnocchi

Boil potatoes in salted water with the skin on. Cook until fork tender. Drain, peel, and pass through food mill. Let cool. Add egg yolks, Parmesan and salt. Slowly fold in flour until the dough is not sticky to the touch. Roll into 1 inch diameter logs and cut into 1/2 inch pieces. Boil in salted water; reserve.

Tomato Sauce

Heat 4 tablespoons of the oil and garlic slowly over moderate heat, until the garlic starts to brown. Add the chopped tomatoes and splash of water. Simmer for 15-20 minutes. Add basil leaves and then pass mixture through a food mill. Season with salt and pepper.

Heat 2 tablespoons of olive oil in a sauté pan. Add pancetta and render slightly. Place 1/2 cup of tomato sauce into the pan. Bring to a simmer. Add rock shrimp, 4 ounces cooked gnocchi, chopped basil, and blanched peas. Let simmer until the shrimp are cooked through. Adjust seasoning and serve.

Yield

1 serving

Submitted by Chef Tim Andriola

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