Grilled Potato Gnocchi, Grilled Zucchini, and Red Shrimp | Matias Perdomo

Ingredients for 6 servings

• 1 grilled zucchini, sliced
• 12 cleaned red shrimp

For the gnocchi

• 900 grams of potatoes, already cooked on charcoal
• 200 ml of fresh cream
• 250 grams of smoked butter
• Salt

For the gnocchi batter

• 500 grams of potatoes
• 5 eggs
• 250 grams of all-purpose flour
• 200 ml of milk
• Salt

Method

For the gnocchi

Peel the potatoes, which will have a charred skin due to contact with the burning charcoal.
Blend all the ingredients together until you have a smooth mixture. Pour into semi-spherical silicone molds and place them in a blast chiller.
Once frozen, remove the charcoal-grilled potato hemispheres using toothpicks.
Dip each one in the batter and place them in a pot of boiling water.
When they float to the surface, remove the gnocchi with a slotted spoon and place them on an oiled baking sheet.

For the gnocchi batter

Bake the potatoes after piercing them with a fork, on a layer of coarse salt, in an oven at 200°C (392°F) for 1 hour.
Peel the potatoes and blend them with the rest of the ingredients until you have a smooth and almost light dough.

Plating

Arrange the grilled zucchini slices on the serving plate, add the freshly sautéed red shrimp, and finally, the gnocchi.