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Recipe: Shrimp and artichoke soup with spring herb gnocchi

BRIGHT AND EASY: Shrimp and artichoke soup with spring herb gnocchi.
BRIGHT AND EASY: Shrimp and artichoke soup with spring herb gnocchi.
(Carlos Chavez / Los Angeles Times)
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Total time: 1 1/2 hours

Servings: 6

Fresh herb gnocchi

1/2 cup ricotta

1 egg yolk

1/2 cup grated Parmigiano-Reggiano

1 teaspoon minced tarragon

1 tablespoon minced parsley

1 teaspoon minced chives

5 to 6 tablespoons flour, plus extra for rolling gnocchi

1. In a medium mixing bowl, beat the ricotta, egg yolk, Parmigiano-Reggiano, tarragon, parsley and chives until smooth. Beat in the flour 1 tablespoon at a time until the mixture forms a ball that holds together. It may still be slightly sticky.

2. 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.

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Soup and assembly

1/3 pound medium shrimp, shell on

1 onion, chopped

4 cloves garlic, crushed

1 1/2 teaspoons salt

1 teaspoon whole black peppercorns

1/2 lemon

1 tablespoon mixed chopped herbs (chives, tarragon, parsley), plus a handful of reserved stems

2 tablespoons olive oil

2 large artichokes (or 4 medium or 6 small), trimmed to hearts and cut in rough 3/4 -inch pieces

Fresh herb gnocchi

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, 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.)

3. 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.

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

Each serving: 196 calories; 10 grams protein; 16 grams carbohydrates; 5 grams fiber; 10 grams fat; 4 grams saturated fat; 87 mg. cholesterol; 762 mg. sodium.

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