Masa Gnocchi
Shrimp, Roasted Corn, Shrimp Shell Butter, Garlic Chips
Chef Alexandra Peña of Bar Bludorn | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
Shrimp Shell Butter:
Toasted shrimp shells
1.8 kilograms heavy cream
1.2 kilograms whole milk
500 grams grated Parmesan cheese
60 grams shallots
2 cups lemon juice
Sherry vinegar
Kosher salt
4 sheets gelatin, bloomed
Masa Gnocchi:
269 grams whole milk
102 grams butter
13 grams granulated sugar
13 grams kosher salt
247 grams masa harina
76 grams egg yolks
64 grams whole eggs
Garlic Chips:
Whole milk
Thinly sliced garlic
Oil for frying
Kosher salt
Roasted Corn:
Whole corn
Kosher salt
Ground black pepper
To Assemble and Serve:
3 small Yukon potatoes, cooked
Kosher salt
Sherry vinegar
Cooked shrimp
Chives
METHOD
For the Shrimp Shell Butter:
In a saucepan over medium heat, add shrimp shells, heavy cream, and milk. Bring to a simmer, then reduce heat and cook 20 minutes. Strain, discarding shells. Transfer infused cream mixture to a Vitamix Commercial blender. Add shallots and cheese and blend until well incorporated. Strain and stir in lemon juice. Season with vinegar and salt. Add bloomed gelatin and stir until fully incorporated. Transfer to an airtight container and refrigerate.
For the Masa Gnocchi:
In a saucepan over medium heat, combine milk, butter, sugar, salt, and 216 grams water. Once butter has melted, stir in masa harina. Cook 2 minutes, stirring constantly, or until dough begins to pull away from the pan. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined. Gradually add eggs, mixing until dough is smooth but not sticky. Shape dough into gnocchi using preferred method. Reserve.
For the Garlic Chips:
In a small pot over medium heat, warm milk. Add garlic and blanch. Drain and repeat the blanching process additional two times. Set aside. In a fryer, heat oil to 300°F. Once hot, add garlic and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Store in an airtight container.
For the Roasted Corn:
Prepare and heat a grill. On a work surface, season corn with salt and pepper. Transfer to the hot grill and char evenly on all sides. Let cool, then cut kernels from the cob. Set aside.
To Assemble and Serve:
In a Vitamix Commercial blender, combine 1 quart warm Shrimp Shell Butter and potatoes. Blend on high speed until smooth. Strain through a chinois and adjust seasoning with salt and vinegar. Transfer to a saucepan over low heat and keep warm. Bring a pot of salted water to a boil. Add desired amount Masa Gnocchi and cook until just al dente. Strain and transfer to a serving plate. Top with shrimp, warmed Shrimp Shell Butter sauce, and Roasted Corn. Garnish with chives and Garlic Chips.
