Gnocchi with Yellow Cherry Tomatoes & Prawns
Ingredients (for gnocchi)
850 gr (2 pounds) of starchy potatoes (russets or Desiree)
1 egg yolk
Pinch of salt
3/4-1 cup of plain flour
Ingredients (for sauce)
3 tablespoons of extra-virgin olive oil
2 garlic cloves, minced
800 gr of yellow and orange cherry tomatoes
150 ml of dry white wine
200 ml water
12 uncooked prawns, peeled and deveined
1-2 tablespoon of finely chopped chives
freshly group white pepper
Click play to watch Silvia make the recipe
Method
Put the potatoes in their skin snuggly in a large pot of water. Add 2 fist full of sea salt, bring to the boil over high heat and cook for 35-40 minutes or until cooked through. Drain well, cool for 10 minutes then peel the potatoes, using a pairing knife if necessary as they will be very hot.
Pass the potatoes through a ricer (or use a potato masher), set aside and allow to cool for 5-10 minutes.
Heat up the oil in a large, heavy based frying pan. Add the garlic and cook over medium-low heat (to avoid burning) until it turns pale golden (about 30 seconds). Add the cherry tomatoes (no need to chop) and cook for 10-15 seconds in the garlic oil, then turn up the heat and pour in at the wine. Bubble the alcohol away over medium-high heat for 1-2 minutes and add your water. Turn down the heat and cook for 20 minutes.
While you make the gnocchi dough bring a large pot of salted water to the boil.
To your cooled potatoes that have been riced, add the egg yolk and a small pinch of salt & pepper and mix it through.
Start adding the flour, a little at a time. Depending on your potatoes and the type of flour you use, you may need to use a little more or a little less than indicated. You want a soft dough, that is pliable and not tacky. I normally end up using 3/4 and use the rest for dusting while I’m shaping the gnocchi. Don’t be tempted to add to much flour though, or your gnocchi will be heavy.
Cut the dough into 4-5 pieces, roll them out onto a surface dusted with flour and shape them into logs. Cut each log into 2-3 cm pieces. You can leave them as that or roll them onto the tines of a floured fork, gently but like you mean it. As the gnocchi curls into the fork, the tine pattern will be embossed onto to them. Later, when coated in sauce, those very ridges will trap it in, for the joy of your palate.
Once you have rolled all your gnocchi, line a tray with baking paper, dust them with flour and set aside.
Place the sauce in a food processor fitted with blades and whiz until smooth. Pass through a sieve straight back into your pot. Return to the pot, bring to a gentle simmer and season with salt and pepper. Add the prawns, cook for 1 minutes, then turn the heat off, cover with a lid and allow the steam to cook through the prawns. This trick will keep the succulent and soft.
In the meantime, once the water has come to the boil, drop in your gnocchi. Stir and after a few minutes they will float back up to the surface. Scoop them out with a slotted spoon and drop them into the cherry tomato and prawn pot, stirring gently. Serve into bowls with fresh chives and freshly ground white pepper.
