Step-by-Step Guide to Make Perfect Prawn, Nduja and tomato gnocchi

Prawn, Nduja and tomato gnocchi.

Prawn, Nduja and tomato gnocchi

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, prawn, nduja and tomato gnocchi. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Prawn, Nduja and tomato gnocchi is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look fantastic. Prawn, Nduja and tomato gnocchi is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook prawn, nduja and tomato gnocchi using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Prawn, Nduja and tomato gnocchi:

{Get of Potato Gnocchi.
{Prepare 800 g of Potato (floury kind).
{Get 150-200 g of flour.
{Prepare 1 of egg (whisked with a fork).
{Get of Tomato Sauce.
{Prepare 75 ml of olive oil.
{Make ready 3 of garlic cloves(pressed back of knife).
{Make ready 2 of shallots (sliced).
{Take 400 g of Tinned Tomato.
{Make ready of King Prawns (15-20 de-shelled, de-veined, retain heads & shells).
{Get 5-6 leaves of Basil.
{Prepare of Nduja 1-2 tsp (to taste).
{Prepare 125 ml of white wine.
{Prepare of Anchovy 2-3 fillets.
{Take of Parsley (chopped).
{Prepare of Salt.

Instructions 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.
..
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..

So that is going to wrap this up for this exceptional food prawn, nduja and tomato gnocchi recipe. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!