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Shrimp and artichoke soup with spring herb gnocchi

Time 1 hour 30 minutes
Yields Serves 6
Shrimp and artichoke soup with spring herb gnocchi

Fresh herb gnocchi

1

In a medium mixing bowl, beat the ricotta, egg yolk, Parmigiano-Reggiano, tarragon, parsley and

2

chives until smooth. Beat in the flour 1 tablespoon at a time until the mixture forms a ball that holds

3

together. It may still be slightly sticky.

4

Flour your hands. Tear off a small piece of the dough and roll it between your palms to form a small ball roughly one-half-inch across. Set aside on a lightly floured towel and repeat, using up all of the dough. You should have about 30 gnocchi. Refrigerate on a tray, lightly covered in plastic wrap, until needed. The gnocchi will keep for 2 days, uncooked.

Soup and assembly

1

Peel the shrimp, collecting the shells in a saucepan. Cut the meat in half crosswise. To the shells, add the onion, garlic, salt, peppercorns, lemon and a handful of herb stems. Add 6 cups water and bring to a simmer. Cook 30 minutes.

2

Bring a large pot of generously salted water to a boil. Heat the olive oil in a soup pot over medium high heat. When quite hot, add the chopped artichokes and cook,

3

stirring, 4 to 5 minutes. Pour the shrimp stock through a strainer over the artichokes and simmer until the artichokes are tender enough to cut with the back of a knife, about 10 minutes. Add the shrimp and continue cooking over low heat. (The recipe can be prepared to this point up to 4 hours in advance and refrigerated tightly covered; reheat gently.)

4

Carefully drop the gnocchi into the boiling water. Just cook a handful at a time. Stir gently to keep them from sticking to the bottom and cook until they float to the surface, about 45 seconds to 1 minute. Remove from the pot with a skimmer and add to the soup pot. Repeat, cooking all of the gnocchi.

5

Ladle the finished soup into six warmed soup or pasta bowls, sprinkle with fresh herbs and serve

6

immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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