Gnocchi Napoletana with Shrimp en Papillote

Instructions

• 1

  Place shrimp in a medium bowl and season with half of the salt. Add 1 tablespoon of the olive oil and toss to coat.

• 2

  Add separated gnocchi, tomatoes, shallot, garlic, balsamic, remaining salt and olive oil to shrimp and stir to combine.

• 3

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 390°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Place a rectangular piece of parchment paper approximately 10-inch x 18-inch, on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.

• 5

  Place half of the foil and parchment on the pizza pan or flat tray. Add the gnocchi mixture and spread onto one half, in an even layer. Fold the foil and parchment in half to enclose the gnocchi. Fold and crimp the edges until well sealed.

• 6

  Once preheated, place the pan in the oven and bake for 15 minutes.

• 7

  Carefully open the parcel. The gnocchi is cooked when the tip of a knife slides in without resistance. If not, reseal and bake it a little longer. 

• 8

  Carefully pour the contents into a bowl. Stir to combine.

• 9

  Divide mixture between two serving bowls and drizzle with extra-virgin olive oil and scatter with fresh basil leaves, if desired.