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Ingredients

Serving Size: 4 servings

Directions

Serving Size: 4 servings

Boil potatos in salted water until easily pierced with a knife. Drain, allow to cool, then remove potato skins. (compost or discard potato skins)
Using a ricer or fork and a flat clean surface or bowl, rice or fully smash the potatos fully.
Mix flour and salt in another bowl, then pour the mixture onto a clean surface. Make mound of the flour mixture. Add the riced or smashed potatos on top. Then, gently use your cleaned hand to create a circle-like, cozy nest, or well, in the center of the mound.
Place egg and egg white in the recently used bowl. Whisk well. Add white pepper, ricotta and asiago cheese. Whisk again until well combined.
Pour the egg mixture into the cozy potato and flour nest you made. Using clean hands, gradually draw flour towards the egg mixture, continuously moving the mixture until a dough starts to form. Knead the dough gently, adding sprinkles of flour to the surface or dough to keep it from sticking.
Just as a nice, whole, well mixed dough has formed, wrap the dough and chill it for at least 1 hour (or overnight).
Remove the dough from the refrigerator and return it to a clean, lightly floured surface. Cut the dough into 2-inch-wide strips and roll them into 1-inch-wide snake-like pieces.
Cut each piece then into 3/4 inch pieces of gnocchi. Roll the tines of a fork across the width of each gnocchi, pushing the sides slightly in to create a nice oval shape with a simple tined imprint. Toss the gnocchi in a light dusting of flour.
Boil nicely salted water. Add gnocchi to a rolling boil. As gnocchi float to the top and have a firmness to them, they are done, remove them with a slotted spoon and set aside.
Add 2 tablespoon butter or oil to a large non-stick pan over medium high heat.
Add gnocchi to the pan, sautéing for 5-7 minutes on one side, until golden brown in colour, before turning to the other side and sautéing for an additional 4 minutes, or until golden brown in colour as well. Remove gnocchi from pan.
Add remaining butter or olive oil, onion and celery to the same pan over medium high heat. Season with a dash of salt and pepper. Sauté until nicely softened and aromatic.
Add shrimp and crushed red pepper. Sauté shrimp for 4-5 minutes, until firm to the touch and cooked through. Optionally, sprinkle the shrimp very lightly with salt.
Add orange and lemon juices, then the cooked gnocchi, deglazing the pan.
Serve into bowls, top with a sprinkle of asiago cheese, then sit back and enjoy.