Gnocchetti with Shrimps and Crab Meat


Difficult to say whether this recipe is intrinsically Italian or from any other nationality. Definitely my mum taught it to me, after learning it from her elder sister, so there is a touch of Italian creativity to it. However, I like to think that it can bring different corners of the world together. You do not have many ingredients in this recipe hence their own taste and freshness is pretty vital to its success.
Your main actors here are the crab meat – which ideally should come from the beautiful shores and cliffs of Cornwall. Shrimps – I suggest small shrimps – from South East Asia should work, as the smaller size  facilitates the mix and happily marries the gnocchi. And the passata…Italian please! De Cecco or Cirio are good brands.
And so, in probably less than thirty minutes, you will have brought England, Asia and Italy to your dining table.

Ingredients – Serves 4

Crab Meat 250 gr.
Shrimps 100 gr.
Gnocchetti or Gnocchi 350 gr.
Shallot 1
Passata or Chopped Tomatoes 200 gr. (more or less)
Milk – four spoons
White Wine – two fingers
Olive Oil


You can decide whether to use cooked or fresh shrimps. If you choose the latter, peel them and boil them in salt water for just few minutes.

Finely chop the shallot, have a knob of butter melting in a frying pan, add a little bit of olive oil and add the shallot. Let it fry till it gets a light golden colour. At this point add the shrimps and crab meat. Add the white wine and let it evaporate, just try not to dry out the mix.

Add the passata and a pinch of salt according to your taste. Let it simmer a bit till it slowly grows together. At this point add the milk and stir gently.

Boil the gnocchi in salt water. Remember! Gnocchi cook very quickly, they are usually ready in two or three minutes. As you will have them going in the pan for a couple of minutes, try to keep the boiling time one minute behind.

When they are ready, drain them and add them to the mix in the frying pan. Mix for a couple of minutes till homogeneous.

Add a final handful of parsley and serve hot.



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