Ricotta Gnocchi, Prawns, Peas and Tomatoes

Dan Szwarc

Ingredients:

Serves: 4

  • 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)

Method:

  1. Place the ricotta, grated parmesan cheese, and eggs into a bowl and using a wooden spatula mix until combined
  2. Season with nutmeg, salt and pepper
  3. Start adding the flour in small batches. Based on the texture and add more or less flour
  4. Work until a dough has formed but don’t over work it
  5. Roll into long strips and then cut to desire length
  6. Sprinkle flour onto them and let them rest until ready to cook
  7. Bring a large pot of water to boil and add salt ( don’t be shy )
  8. Once the water is boiling add the tomatoes (previously scored) and cook them for 10 seconds or until you see the skin peeling away
  9. Take them from the water and place them onto an ice bath to shock them and to be able to peel them with ease
  10. Peel the tomatoes, remove the seeds and cut into small squares (concasse) put aside
  11. Peel the prawns, clean the tails and cut them in small pieces and put aside
  12. Heat up a large pan, add the butter and once it starts foaming add the prawns, followed by the tomatoes and the peas
  13. Place the gnocchi onto the boiling water and cook until they raise to the surface
  14. Remove from the water straight into the prawn sauce
  15. Zest the lemon, add the cream and season to taste
  16. Serve and sprinkle with toasted breadcrumbs for a crunchy texture

Our friends at Wine Selectors suggest pairing this dish with a Fiano.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!