Cooking Instructions
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Step 1
First, get a big pot of water on the stove and bring it to a boil for the
Sweet Potato Gnocchi (455 g)
. Salt it generously.
Step 2
Once it is boiling, the gnocchi should only take about 2-3 minutes to cook until tender. Drain them and set aside. While they cook, get out a large skillet with deep sides and heat the
Olive Oil (1 dash)
in it over medium high heat.
Step 3
Add the
Jumbo Shrimp (680 g)
and let them cook until pink and opaque for about 3 minutes. While they cook, also add in the
Garlic (3 cloves)
,
Shallot (1)
, zest of the
Lemon (1/2)
,
Old Bay® Seasoning (1 g)
,
Dried Tarragon (as needed)
,
Salt (1 pinch)
, and
White Wine (15 mL)
. Then use a slotted spoon to remove the shrimp to a plate and set aside.
Step 4
Add the
Butter (60 g)
to the same skillet and let it start to melt. Whisk in the
All-Purpose Flour (15 g)
until it starts to thicken and become golden. Continue to whisk while you slowly pour in the
Chicken Stock (240 mL)
. Let this bubble and thicken for not even a minute while you continue to whisk it.
Step 5
Then slowly pour in the
Half and Half (120 mL)
and
Parmesan Cheese (45 g)
while you keep whisking. The sauce should be thick and creamy. Add the gnocchi and shrimp back in to warm them up and toss it all together thoroughly. Serve immediately and enjoy!
