Potato gnocchi with zucchini sauce, marinated red shrimps and basil
- Potato gnocchi: 200 g
- Zucchini: 2
- Red shrimps: 10
- Basil: 1 sprig
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
- Lemon juice: to taste
- Lemon zest: to taste
Clean the shrimps by removing the heads, the shells and the intestines, gently rinse in cold water and season with salt, pepper, lemon and a drizzle of oil.
Blend the zucchini, basil (set some leaves aside for the final decoration) and oil with an immersion blender until smooth. Add salt and pepper.
Cook your gnocchi in salted water until they float to the surface, then drain.
Place the zucchini sauce in a plate, add the gnocchi and the marinated shrimps.
Top with basil leaves, grated lemon zest and finally a drizzle of oil.
Thanks to Non Mangio Cioccolata