Prawn, Nduja and tomato gnocchi
Prawn, Nduja and tomato gnocchi

Hi everyone, Welcome to our recipe site. Today, I will show you a way to make a distinctive dish, prawn, nduja and tomato gnocchi. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Prawn, Nduja and tomato gnocchi is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Prawn, Nduja and tomato gnocchi is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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:
  1. Potato Gnocchi
  2. 800 g Potato (floury kind)
  3. 150-200 g flour
  4. 1 egg (whisked with a fork)
  5. Tomato Sauce
  6. 75 ml olive oil
  7. 3 garlic cloves(pressed back of knife)
  8. 2 shallots (sliced)
  9. 400 g Tinned Tomato
  10. King Prawns (15-20 de-shelled, de-veined, retain heads & shells)
  11. 5-6 leaves Basil
  12. Nduja 1-2 tsp (to taste)
  13. 125 ml white wine
  14. Anchovy 2-3 fillets
  15. Parsley (chopped)
  16. Salt
Steps to make Prawn, Nduja and tomato gnocchi:
  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.

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