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.