Shrimp and zucchini gnocchi

Shrimp and zucchini gnocchi; Long time ago I’ve had this delicious dish in a restaurant. It really tasted so good that I had definitely try it myself at home. Not having the original recipe (and back then the internet was not so popular  to Google the recipe ) I’ve failed a lot until coming to this one I’m sharing which for the truth’s sake it is pretty similar to the one I’ve enjoyed at that restaurant.

This recipe is so easy and fast that what you’ve only need is buying some shrimps and you’ll have this tasty dish to spoil your taste buds.

[lt_recipe name=”Shrimp and zucchini gnocchi” servings=”4 persons” prep_time=”5M” cook_time=”20M” total_time=”25M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/05/njoki-me-kungulleshka-dhe-karkalec-2.jpg” ingredients=”• 250gr potato gnocchi;• 250gr unshelled shrimps (we’ll be using the shells to make the stock);• 1 zucchini squash;• 2 tbsp. heavy cream;• 200ml white wine;• 200 ml water;• chopped parsley;• 3 tbsp. olive oil;• 2 cloves garlic;• black pepper;• salt as needed;;” ]Start by de-shelling the shrimps and leave the shells aside; Add one tablespoon of olive oil and a crushed garlic to a large pan. Fry until fragrant and add the shrimp shells stirring once or twice. Pour over the white wine and just until evaporated pour in the water. Let it simmer until the juices are reduced in half; While the stock is simmering, slice the zucchini lengthwise and each half into thin half-circles; Fill a large pot with water and let it boil; Strain the shrimp stock through a fine mesh. Rinse the pan with water to remove any shell residual and heat it back to the stovetop. Add the remaining olive oil and chopped garlic. Add the shrimps and zucchini slices and mix gently. Pour the shrimp stock and season with salt. Let it simmer to reduce the juices and until the shrimps are cooked through; In the meantime put the gnocchi in the boiling water and cook as per package instructions; Back to sauce. Add the heavy cream to shrimp sauce and season with black pepper; When the gnocchi are floating, remove them using a slotted spoon and transfer them to the sauce; Turn off the heat and stir to combine; To serve- divide the gnocchi into four serving plate and top with the chopped parsley. Serve hot with a glass of good white wine[/lt_recipe]