How to Autumn Delicious Prawn, Nduja and tomato gnocchi

How to Autumn Delicious Prawn, Nduja and tomato gnocchi Delicious, fresh and tasty.

Prawn, Nduja and tomato gnocchi. Great recipe for Prawn, Nduja and tomato gnocchi. Gnocchi using prawns and Nduja (a spredable spicy salami paste) to create a delicious bowl of food. You can skip out the bulk of step and time if you chose to purchase store brought gnocchi Add basil to sauce and stir.

Gnocchi can be purchased ready-made from grocery stores or they can be handmade.

Their preparation is similar to pasta, as they are cooked by boiling them in water and then they are serve Home Caxton Gnocchi in a prawn & tomato sauce.

Gnocchi in a prawn & tomato sauce.

You can cook Prawn, Nduja and tomato gnocchi using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Prawn, Nduja and tomato gnocchi

1. Prepare of Potato Gnocchi.

2. It’s 800 g of Potato (floury kind).

3. You need 150-200 g of flour.

4. Prepare 1 of egg (whisked with a fork).

5. Prepare of Tomato Sauce.

6. Prepare 75 ml of olive oil.

7. You need 3 of garlic cloves(pressed back of knife).

8. You need 2 of shallots (sliced).

9. Prepare 400 g of Tinned Tomato.

10. You need of King Prawns (15-20 de-shelled, de-veined, retain heads & shells).

11. Prepare 5-6 leaves of Basil.

12. It’s of Nduja 1-2 tsp (to taste).

13. You need 125 ml of white wine.

14. It’s of Anchovy 2-3 fillets.

15. Prepare of Parsley (chopped).

16. It’s of Salt.

Since you ask, the best thing is deep-fried, slap chips.

Sticking with gnocchi means you have an unexpected but welcome dish for your guests.

To the pot of cooked sauce and shrimp, add the cooked gnocchi, roasted vegetables, and cream (shaking the bottle before opening).

Taste, then season with salt and pepper if desired.

Prawn, Nduja and tomato gnocchi step by step

1. Ingredients - Homemade gnocchi is of course optional and could be substituted with store brought..

2. De-shell prawns and remove the veins keeping all shells and heads, placing raw prawns into the fridge for later..

3. In a small sauce pan add olive oil and when sizzling cook the reserved heads and shells for 5 minutes add 200 ml of water to the pan and ensure you scrape any of the bits stuck to the bottom of the pan (fond). Using a fine mesh sieve and a potato masher extract juices into a jug and set aside for later.

4. ..

5. To make the potato gnocchi cook whole potatoes (skin on) in a large pan of salted water for 25-30 minutes or until tender..

6. Drain and leave until cool enough to handle then remove skins from the potatoes..

7. Mash the potatoes using a ricer (or a sieve and the back of a kitchen spoon) into a bowl adding the egg and 150g of the flour gently to form a soft dough (you may need to add the rest if too loose).

8. On a floured work surface, cut the gnocchi dough into 4-6 pieces and roll into long sausage shapes about 2 cm in diameter. Cut each sausage into 3 cm lengths and roll each piece against the back of a fork. Set aside..

9. To make the tomato sauce add oil, anchovy, reserved prawn stock and garlic to a small saucepan on a low heat for about 5 minutes. Increase the flame to medium and add the sliced shallots for another 5 minutes..

10. Add a dash of salt, tinned tomatoes and white wine and boil for 2-3 minutes before turning heat down to a simmer for 20 minutes or until thickens. At this stage you will need to have a large pan of salted water on the boil to cook the gnocchi when sauce is ready..

11. Once you are happy with the consistency of the sauce add the basil leaves and a teaspoon of Nduja. Check the balance of the flavour and add more depending on preference being careful not to overpower the prawn flavour..

12. In a large frying pan fry prawns in olive oil adding a touch of salt and cook until pink. Set aside..

13. Cook gnocchi until the float to the surface and leave for another 20 seconds. Drain and then add to the tomato sauce..

14. To complete the dish serve gnocchi in a warm bowl, sprinkle chopped parsley and place prawns on top..

Serve the finished shrimp and gnocchi garnished with the cheese.

Add the garlic and shrimp, and cook for two minutes, stirring often.

Season with salt and pepper, and set aside.

Once the water has started to boil, cook the pasta until "al dente" according to package instructions.

In a separate pan sizzle the garlic in a little olive oil then tip in the prawns and fry until pink.