Cilantro is a very controversial ingredient, I am lucky to not have the soap gene and get to enjoy cilantro in all its fresh, herby deliciousness! I crafted this recipe for all the cilantro lovers, cilantro in the gnocchi, in the sauce and fresh on top, paired with shrimp and lime for a zesty take on a classic italian dish!

Cilantro Lime Gnocchi with Shrimp

For the gnocchi:

• 2 lbs (900g) russet potatoes (about 4 medium potatoes)
• 1 1/2 cups (180g) all-purpose flour, plus more for dusting (gluten free AP flour works great here too!)
• 1 egg, lightly beaten
• 1 tsp salt
• 1 tsp granulated garlic
• 1/4 cup chopped cilantro

For the shrimp and sauce

• 1-2 lb of shrimp peeled and deveined
• 1-2 tbsp olive oil
• 2-3 cloves garlic chopped
• 3-4 tbsp butter
• 1/4 cup chopped cilantro
• 1 oz fresh lime juice

1. Boil the potatoes (skin on) in salted water until fork-tender (about 25–30 minutes). Drain, peel while still warm, and pass through a potato ricer or mash very well. Spread mashed potatoes on a clean surface and let cool slightly.

2. Sprinkle the flour over the potatoes, add salt, garlic, cliantro and the beaten egg on top. Using your hands, gently mix and knead the dough until it just comes together (about 2–3 minutes). Don’t over-knead or the gnocchi will be tough (gluten free dough will not get tough).

3. Divide dough into 4 pieces. Roll each piece into a long rope, about ¾ inch thick. Cut into 1-inch pieces, roll each piece over the tines of a fork to create ridges. 

4. Bring a large pot of salted water to a boil, add gnocchi in batches. When they float to the surface (about 1–2 minutes), they’re done. Remove with a slotted spoon and transfer to a plate.

5. Heat a skillet over medium-high and oil well, add in your shrimp and garlic and season generously with salt and pepper, cook until shrimp is just cooked through. Set shrimp aside in a bowl and toss in the lime juice. Add the butter and cilantro to the pan with a little water from the gnocchi pot, turn down the heat and allow the sauce to thicken a bit, season to taste. Toss in your gnocchi making sure it is well coated with sauce.

6. Plate the gnocchi and top with shrimp, a little extra lime and cilantro is great here!

Cooking mellows out the intensity of the cilantro so it won’t be too overpowering, but you can always omit it from the gnocchi dough if it feels like a bit much! I am a cilantro fan and could have packed even more into this recipe!

Let me know if you give it a try!
Cheers,
Nurse Huckleberry