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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, prawn, nduja and tomato gnocchi. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Prawn, Nduja and tomato gnocchi is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Prawn, Nduja and tomato gnocchi is something which I’ve loved my whole life.

Great recipe for Prawn, Nduja and tomato gnocchi. Gnocchi using prawns and Nduja (a spredable spicy salami paste) to create a delicious bowl of food. You can skip out the bulk of step and time if you chose to purchase store brought gnocchi Add basil to sauce and stir.

To get started with this particular recipe, we must prepare a few ingredients. You can have prawn, nduja and tomato gnocchi using 16 ingredients and 14 steps. Here is how you can achieve that.

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

Tip back the prawns with the drained pasta and toss everything together. Add the garlic and shrimp, and cook for two minutes, stirring often. Season with salt and pepper, and set aside. Once the water has started to boil, cook the pasta until "al dente" according to package instructions.

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.

I love gnocchi they are so soft and light and scream comfort food especially when drenched in a luscious tomato and sausage sauce. Nduja is a delicious, spicy, spreadable salami from Calabria, Italy. You can find it in most good supermarkets or Italian delis and let me tell you a little goes a long way, it's very spicy and gives great flavour. Peel and devein shrimp, saving heads and/or shells. In a large pot, heat the ghee on medium-high until melted.

So that is going to wrap this up for this special food prawn, nduja and tomato gnocchi recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!