Home » Pasta » Gnocchi & Prawns in Cream & White Wine
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Recipe By Jaxters

Ref: 783
Heading: Pasta
Cuisine: Italian
Food Type: Seafood
No of Portions: 4
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Ingredients & Prep

   400 g  Raw prawns de-shelled
   2 Garlic cloves finely chopped
   2 tbsp  Olive oil
   1 pinch  Salt
  Gnocchi
   500 g  King Edward Potatoes baked
   100 g  Flour
   1 Egg yolk
   1/2 tsp  Salt
   1/2 tsp  Ground white pepper
  Sauce
   400 ml  Milk
   100 g  Double cream
   100 g  Parmesan cheese grated
   100 ml  White wine
   50 g  Butter unsalted
   20 g  Flour
   15 g  Fresh Flat-leaf parsley chopped
   1 tsp  Fish stock cube or gel pot
   1/2 tsp  Freshly ground black pepper

Method

  Step 1
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
  Step 2
Scoop out potato flesh with a spoon into a bowl, add flour, yolk, salt & pepper & mix well, cover & set aside.
  Step 3
Make the gnocchi, flour a worktop then roll our potato mixture into cylinders about 2cm in diameter, then cut in 2cm pieces, next use a fork prongs & press indentations into each one.
  Step 4
Place a saucepan with salted boiling water on the hob & cook the gnocchi until they float, scoop out with slotted spoon, you may need to do in batches, then set aside apart to cool.
  Step 5
In a good sized frying pan or wok (best), place over a med heat, add oil, garlic, prawns & a pinch of salt & pepper, then fry prawns for 2 mins per side until just cooked, remove prawns with a slotted spoon & set aside, straight away add butter & flour for the sauce, mix together until it bubbles then whisk in the milk until smooth, then add wine, cheese, stock cube, cream & black pepper, stir in then simmer for 1 min.
  Step 6
Next add gnocchi, prawns & parsley, stir together to warm then serve.

Suggestion & Tips

Have with a salad. You can use ready made Gnocchi.
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