Recipe By Jaxters
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
400 g Raw prawns de-shelled
2 Garlic cloves finely chopped
2 tbsp Olive oil
1 pinch Salt
500 g King Edward Potatoes baked
100 g Flour
1 Egg yolk
1/2 tsp Salt
1/2 tsp Ground white pepper
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
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
Scoop out potato flesh with a spoon into a bowl, add flour, yolk, salt & pepper & mix well, cover & set aside.
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.
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.
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.
Next add gnocchi, prawns & parsley, stir together to warm then serve.
Suggestion & Tips
Have with a salad. You can use ready made Gnocchi.