Ricotta Gnocchi, Prawns, Peas and TomatoesDan Szwarc
- 300g ricotta cheese (firm)
- 3 whole eggs
- 100g grated parmesan cheese
- Nutmeg (freshly ground)
- 300g Plain flour 0000 plus some for dusting
- 2 large round tomatoes
- 100g fresh peas or frozen peas
- 10 large cooked king prawns
- 1 lemon
- 50g unsalted butter
- 100 ml cooking cream
- Toasted bread crumbs for garnish (Panko cooked in butter)
- Place the ricotta, grated parmesan cheese, and eggs into a bowl and using a wooden spatula mix until combined
- Season with nutmeg, salt and pepper
- Start adding the flour in small batches. Based on the texture and add more or less flour
- Work until a dough has formed but don’t over work it
- Roll into long strips and then cut to desire length
- Sprinkle flour onto them and let them rest until ready to cook
- Bring a large pot of water to boil and add salt ( don’t be shy )
- Once the water is boiling add the tomatoes (previously scored) and cook them for 10 seconds or until you see the skin peeling away
- Take them from the water and place them onto an ice bath to shock them and to be able to peel them with ease
- Peel the tomatoes, remove the seeds and cut into small squares (concasse) put aside
- Peel the prawns, clean the tails and cut them in small pieces and put aside
- Heat up a large pan, add the butter and once it starts foaming add the prawns, followed by the tomatoes and the peas
- Place the gnocchi onto the boiling water and cook until they raise to the surface
- Remove from the water straight into the prawn sauce
- Zest the lemon, add the cream and season to taste
- Serve and sprinkle with toasted breadcrumbs for a crunchy texture
Our friends at Wine Selectors suggest pairing this dish with a Fiano.
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