Broccoli and Shrimp Sauce with Gnocchi

Prepare to tantalize your taste buds at the TuttoToscana event with a dish that combines the freshness of broccoli, the succulence of shrimp, and the delightful softness of gnocchi. This Broccoli and Shrimp Sauce with Gnocchi recipe is a symphony of flavors and textures that will leave you craving for more. Whether you’re serving it as a special dinner for the TuttoToscana event or a comforting family meal, this dish is sure to impress.

Ingredients (Serves 4-6):

For the Shrimp Stock:

  • 2 onions, peeled and quartered
  • 2 celery stalks, cut into 3-4 cm segments
  • Shrimp shells from 12 large fresh shrimps
  • 2 liters of cold water

For the Broccoli Sauce:

  • 600g broccoli florets
  • 80g chopped shallots
  • 10g chopped garlic
  • 20g chili pepper flakes
  • Zest of 1 lemon
  • Salt, to taste
  • Olive oil, for sautéing

For the Shrimps:

  • 12 large fresh shrimps, peeled and deveined
  • Olive oil, for searing

For the Gnocchi:

  • 400g gnocchi
  • Salt, for boiling


1. Prepare the Shrimp Stock:

  • Peel the onions and quarter them.
  • Cut the celery stalks into 3-4 cm segments.
  • Shell the shrimps and wash the shells.
  • In a large pot, combine the onion quarters, celery segments, and shrimp shells.
  • Pour in 2 liters of cold water.
  • Bring the mixture to a simmer and allow it to cook for about 45 minutes.
  • Strain the shrimp stock and set it aside for later use.

2. Make the Broccoli Sauce:

  • Boil the broccoli florets in salted water until they are tender. Reserve some florets for garnish.
  • In a large pan, sauté the chopped garlic and shallots in olive oil until they turn golden.
  • Add the boiled broccoli (excluding the reserved florets) to the pan.
  • Pour in enough of the prepared shrimp stock to barely cover the solids.
  • Simmer for about 3 minutes to meld the flavors.
  • Season the sauce with chili pepper flakes, salt, and the zest of one lemon.
  • Puree the sauce until smooth and strain it to remove any remaining solids.

3. Prepare the Shrimps:

  • In a separate pan, quickly sear the peeled and deveined shrimps in a bit of olive oil. Cook them until they turn pink and opaque. Set them aside.

4. Finish the Dish:

  • Boil the gnocchi in salted water according to the package instructions.
  • Once the gnocchi are cooked, transfer them into the broccoli sauce and toss them over medium heat until they are well coated.

5. Plate and Serve:

  • Plate the gnocchi and broccoli sauce mixture.
  • Arrange the reserved broccoli florets and seared shrimps on top as a garnish.
  • Optionally, drizzle with a bit of olive oil and sprinkle with additional chili pepper flakes or lemon zest for added flavor.