Shrimp And Artichoke Soup With Spring Herb Gnocchi

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Los Angeles Times


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1/3 pound medium shrimp, shell on

1 onion, chopped

4 cloves garlic, crushed

1 1/2 teaspoons salt

1 teaspoon whole black peppercorns

1/2 lemon

1 tablespoon mixed chopped herbs (chives, tarragon, parsley), plus a handful of reserved stems

2 tablespoons olive oil

2 large artichokes (or 4 medium or 6 small), trimmed to hearts and cut in rough 3/4 -inch pieces

Fresh herb gnocchi

1/2 cup ricotta

1 egg yolk

1/2 cup grated Parmigiano-Reggiano

1 teaspoon minced tarragon

1 tablespoon minced parsley

1 teaspoon minced chives

5 to 6 tablespoons flour, plus extra for rolling gnocchi

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