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.

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