My 13 year old son asks if we can make this meal all the time. Not only because it is drop dead delicious but also because it is fun and easy to make.
The gnocchi is best cooked immediately but can sit for a few hours in the fridge.
Ingredients 500 g Potato (any suited for mashing)
1 tbsp Grated parmessan cheese
1/4 cup Flour
1/2 tsp Salt
180 g Prawns
2 tbsp White wine
100 ml Chicken stock
1 clove Garlic
2 Spring onions (white part only)
6 - 8 Fresh sage leaves
1/2 Bunch garlic chives
Freshly ground black pepper
Place the potatoes in a saucepan and cover with cold water, add a pinch of salt. Bring to the boil and cook until just done. To test, stab potato with a skewer it should go 1/2 way through fairly easily.
While waiting for the potatoes to cook, chop the garlic, spring onions, sage and chives.
I always butterfly my prawns, they cook more evenly, impart their delicate flavour through the sauce and absorb more of the sauces own flavour.
Place a large pot of salted water on to boil.
When the potatoes are cooked drain them in a colander, cover with a tea towel and allow to sit for 10 mins. Peel the potatoes and pass through a mouli into a bowl.
Add the eggs, grated cheese and salt, mix gently to combine.
Sift the flour over the top and again gently mix, turn the dough onto a floured bench or board.
Form into a ball and cut in half. The dough can be soft and a little awkward to manage but be gentle, they're worth the effort. Always flour your hands and cutting impliment for easier handling.
Roll out to a sausage shape and cut into 1cm lengths. despite being soft the dough is easy to shape, if you like you can press them with the back of a fork. I like the more rustic natural shape.
Place the butter, onion, garlic and sage into a pan over high heat. Melt the butter and when it starts to bubble add the prawns.
Toss the prawns in the butter, then add the wine and stock and continue to boil until prawns are cooked - remove from heat.
Place the gnocchi into the rapidly boiling water in small batches. The gnocchi is cooked when it floats to the top.
Carefully remove the gnocchi with a slotted spoon (it will be very soft) and place into serving bowls and spoon sauce over the top, ensuring to coat all the pasta.
Sprinkle over the chive and shredded parmessan, freshly ground pepper and enjoy