Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gnocchi dough
Gnocchi
Prawns & vegetables
How it's done
Gnocchi dough
Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour and cheese, mix together. Add the ricotta, egg yolks and marjoram, season, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
Gnocchi
On a lightly floured surface, shape the potato mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls diagonally into approx. 1 cm pieces. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Prawns & vegetables
Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1 min. on each side, remove from the pan. Cut half of the prawns into approx. 1 cm pieces. Heat a dash of oil in the same pan, stir fry the courgette for approx. 3 mins. Add the tomatoes and prawns, cook briefly, season. Pour in the stock, add the gnocchi and heat through.
| Tip: | Use red potatoes for the gnocchi to give it a beautiful bright red colour. |
|---|---|
| Tip: | Mix a little cold-pressed olive oil into the sauce at the end to give it a creamy consistency. |
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