Steps

1. Briefly boil 90g spinach and squeeze out excess water thoroughly.
   🕒 01:15
2. Roughly chop the boiled spinach and place it in a food processor.
   🕒 01:26
3. Add 250g ricotta cheese to the food processor and blend until smooth. [Key Tip!] Ensure no large lumps remain.
   🕒 01:38
4. Transfer the mixed dough to a bowl.
   🕒 02:27
5. Add 60g bread flour to the bowl and gently mix until just combined, being careful not to overwork.
   🕒 03:04
6. Transfer the dough to a piping bag. [Key Tip!] Use a large piping tip, or cut a corner of a plastic bag slightly larger than 1cm.
   🕒 03:24
7. Prepare the 2 cherry tomatoes by blanching and peeling them.
   🕒 04:20
8. Heat extra virgin olive oil to taste and minced garlic a little in a frying pan over low heat.
   🕒 05:17
9. Once the garlic is fragrant, add the 8 shrimp and quickly warm them through.
   🕒 05:35
10. Lightly season the shrimp with salt to taste. Once cooked, remove from heat.
    🕒 05:54
11. Add brandy to taste to the frying pan and return to heat.
    🕒 06:02
12. Ignite the brandy and let the alcohol evaporate.
    🕒 06:15
13. Once the alcohol has evaporated, add the blanched cherry tomatoes and heat slightly.
    🕒 06:27
14. Lightly season the tomatoes with salt to taste and cook until softened. Turn off the heat for the sauce.
    🕒 06:37
15. Bring a pot of water to a rolling boil and add salt to taste (approximately 1% concentration).
    🕒 06:58
16. Pipe the gnocchi dough from the piping bag and cut into 1cm pieces using a knife, then drop into the boiling water. [Key Tip!] Wetting the knife in the hot water and cutting just below the water surface helps prevent sticking.
    🕒 07:04
17. Once the gnocchi float to the surface, immediately transfer them to an ice bath to cool.
    🕒 08:01
18. Just before serving, re-boil the chilled gnocchi in hot water for about 1 minute.
    🕒 08:51
19. Add the boiled gnocchi to the frying pan with the tomato sauce and gently toss to combine.
    🕒 09:01
20. Finish by adding salt to taste, extra virgin olive oil to taste, and the hand-torn 2 basil leaves. Mix well.
    🕒 09:08
21. Plate and serve. Enjoy!
    🕒 09:37