Gnocchetti with Scampi Cream

Method

1. Take the scampi, remove head and shell, remove eyes and extract the meat. Also remove the intestinal vein.
2. Prepare the bisque in a pot: add roughly chopped onion, two garlic cloves, all the scampi shells, and celery.
3. Deglaze with white wine.
4. Add tomato concentrate.
5. Add abundant ice to help extraction. Cover and cook for half an hour.
6. Start making the gnocchi: mash the potatoes, add flour, egg, a pinch of salt, and knead everything.
7. Shape the gnocchi by hand for a better result.
8. The bisque is ready: blend it and pass it through a sieve to obtain a smooth cream.
9. Add cream and a knob of butter. Drop the gnocchi into the sauce.
10. Prepare the scampi tartare: season the raw scampi meat with salt, pepper, oil, and lemon zest.
11. Serve the gnocchi with the tartare on top.