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Prawn and ricotta gnocchi with browned butter, almonds and parmesan

Prawn and ricotta gnocchi with browned butter, almonds and parmesan

Prawn and ricotta gnocchi with browned butter, almonds and parmesan

Gnocchi are simple, but delicious little dumplings made from potato, flour and egg. There is a charming tale to their name. A kind tree overheards a poor wife who laments that she didn't have anything to cook for her husband returning from war. The tree offers her his knots and when she cooks them, they turn into fluffy dumplings. (Find more pasta stories in The Geometry of Pasta)

Our gnocchi recipe adds a few decadent ingredients for a beautiful bowl with a glass of Culinaria Pinot Noir Chardonnay!

Ingredients (enough for 4)

400 g ricotta

300 g prawn meat, chopped fine

70 g flour

1 egg

Salt

100 g Parmesan

100 g butter

100 g chopped almonds

Juice of I lemon

2 Tbsp chopped parsley

Method

Combine prawn meat and ricotta, add the flour and egg and mix.

Using a teaspoon, spoon the mixture into your hands and roll into small oval balls.

Place in the fridge to rest for 1 hour.

Bring a pot of salted water to the boil, drop 1 third of the gnocchi balls into the water and poach for 2 - 3 minutes.  Once they rise to the surface scoop them out and keep them warm in a wide bowl, cook the remainder of the gnocchi. 

In a saucepan, brown the butter, add the chopped almonds and lemon then pour over the gnocchi.

Add the Parmesan and parsley and toss through.

Serve warm and with a glass of our Culinaria Pinot Noir Chardonnay!

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