Step-by-Step Guide to Make Super Quick Homemade Prawn, Nduja and tomato gnocchi

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

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

Caterina Ceraudo's 'nduja bottoni recipe sees the fiery salumi tempered by creamy almonds for a winning filled pasta dish. Corn and 'nduja with pickled Padrón peppers and egg yolk. Squid and 'nduja agnolotti with chorizo and cider broth. Homemade sweet potato gnocchi are tossed in an 'nduja brown butter sauce and topped with fried sage leaves to make this gourmet dinner dish.

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.

Squid and 'nduja agnolotti with chorizo and cider broth. Homemade sweet potato gnocchi are tossed in an 'nduja brown butter sauce and topped with fried sage leaves to make this gourmet dinner dish. If you have never tried 'nduja before, this is the perfect dish for it. The spicy Calabrian sausage pairs perfectly with sweet potato gnocchi. Discover our 'NDUJA PRAWNS WITH COURGETTE AND ORZO range online.

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