Recipe

Dutch cream gnocchi with prawns and peas

Sep 27, 2013 2:00pm
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Dutch cream gnocchi with prawns and peas
  • 600 gram dutch cream potatoes
  • 1 egg, lightly beaten
  • 125 gram plain flour
  • 1/3 cup (25g) grated parmesan
  • pinch of nutmeg
  • 2 cup (240g) frozen peas
  • 50克的屁股er
  • 400 gram peeled green prawns, halved lengthways
  • 1/4 cup baby mint

Method

Dutch cream gnocchi with prawns and peas
  • 1
    Cook potatoes in a large saucepan of salted boiling water for 20-25 minutes, until tender. Drain. Cool slightly, then peel. Mash until smooth or pass through a potato ricer into a large bowl. Cool completely. Add egg, flour, parmesan and nutmeg. Season well and gently mix until a smooth dough forms.
  • 2
    Turn dough out onto a lightly floured surface. Divide into three portions. Roll each portion into a 1.5cm-wide log. Cut into 2.5cm pieces.
  • 3
    Bring a large saucepan of salted water to boil on high heat. Cook peas for 2 minutes, until just tender. Remove with a slotted spoon and set aside. Bring water back to boil. Cook gnocchi, in two batches, for 1-2 minutes, until gnocchi floats to surface. Remove with a slotted spoon. Drain.
  • 4
    Melt butter in a large frying pan on medium heat. Cook prawns, stirring, for 2-3 minutes, until prawns are opaque and butter starts to turn nut-brown. Add gnocchi, peas and mint and toss for 1 minute, until heated through. Season to taste. Spoon into bowls and serve.

Notes

You can make the gnocchi several hours in advance. Place on a tray lined with baking paper and cook just before serving.

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