Gnocchi with Shrimp and Stracciatella

Method

1. For the gnocchi: boil potatoes for 35 minutes, let cool slightly, then mash them on a work surface.
2. Add flour, one egg, and a pinch of salt. Knead with a fork first, then by hand, until smooth.
3. Dust the dough with semolina, roll into long ropes, and cut into gnocchi pieces. Score them on a gnocchi board. Place on a tray dusted with semolina and set aside.
4. Clean the shrimp: remove heads and shells, and devein. Reserve heads and shells for the bisque; keep the shrimp in the fridge.
5. Make the bisque: in a hot pan with oil, add chopped shallot and the shrimp heads and shells. Crush them to release flavor. Cook over high heat, then deglaze with brandy (or white wine). Let the alcohol evaporate, then cover with cold water.
6. Add tomato concentrate for a deep red color. Bring to a boil and simmer for 30 minutes.
7. Finely chop the reserved shrimp meat. In a bowl, season with oil, a pinch of salt, pepper, lemon zest, and torn basil. Mix and set aside.
8. Prepare the tomato sauce: in a pan, heat oil with two crushed garlic cloves. Add cherry tomatoes, season with salt and pepper. Add a ladle of the filtered bisque. Cook for about 15 minutes.
9. Remove the garlic, carefully transfer the cooked tomatoes to a bowl, blend until smooth, then pass through a fine sieve.
10. Cook the gnocchi in boiling salted water. As soon as they float, transfer them to the tomato sauce. Toss gently.
11. Finish with fresh basil and plate.
12. Top with a generous amount of stracciatella cheese, the seasoned raw shrimp, and additional lemon zest, black pepper, and fresh basil.