Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, prawn, nduja and tomato gnocchi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Prawn, Nduja and tomato gnocchi is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Prawn, Nduja and tomato gnocchi is something which I have loved my entire life.
Did you make the gnocchi from scratch? Part of me wants to try it, part of me is lazy and says the store bought fresh ones are good enough. 'Nduja is a soft, spicy pork sausage from Italy. It's delicious in this simple classic dish.
To get started with this recipe, we have to prepare a few components. You can cook prawn, nduja and tomato gnocchi using 16 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Prawn, Nduja and tomato gnocchi:
- Make ready Potato Gnocchi
- Take 800 g Potato (floury kind)
- Prepare 150-200 g flour
- Make ready 1 egg (whisked with a fork)
- Prepare Tomato Sauce
- Take 75 ml olive oil
- Make ready 3 garlic cloves(pressed back of knife)
- Take 2 shallots (sliced)
- Get 400 g Tinned Tomato
- Take King Prawns (15-20 de-shelled, de-veined, retain heads & shells)
- Prepare 5-6 leaves Basil
- Get Nduja 1-2 tsp (to taste)
- Take 125 ml white wine
- Prepare Anchovy 2-3 fillets
- Take Parsley (chopped)
- Prepare Salt
You can serve gnocchi with any. Homemade sweet potato gnocchi are tossed in an 'nduja brown butter sauce and topped with fried sage leaves to make this gourmet dinner dish. If you have never tried 'nduja before, this is the perfect dish for it. The spicy Calabrian sausage pairs perfectly with sweet potato gnocchi.
Steps to make Prawn, Nduja and tomato gnocchi:
- Ingredients - Homemade gnocchi is of course optional and could be substituted with store brought.
- De-shell prawns and remove the veins keeping all shells and heads, placing raw prawns into the fridge for later.
- 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
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- To make the potato gnocchi cook whole potatoes (skin on) in a large pan of salted water for 25-30 minutes or until tender.
- Drain and leave until cool enough to handle then remove skins from the potatoes.
- 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)
- 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.
- 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.
- 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.
- 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.
- In a large frying pan fry prawns in olive oil adding a touch of salt and cook until pink. Set aside.
- Cook gnocchi until the float to the surface and leave for another 20 seconds. Drain and then add to the tomato sauce.
- To complete the dish serve gnocchi in a warm bowl, sprinkle chopped parsley and place prawns on top.
If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape. Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Gnocchi are basically small little dumplings. Translated, gnocchi means "lumps" in Italian - which makes complete sense if you think about it. This easy and delicious vegetarian Roasted Eggplant and Tomato Gnocchi is made with just six simple ingredients including ripe tomatoes, eggplant.
So that is going to wrap it up with this special food prawn, nduja and tomato gnocchi recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!