Ricotta gnocchi with prawns and vegetables

Ricotta gnocchi with prawns and vegetables

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 560 kcal
, Fat: 20 g
, Carbohydrate: 49 g
, Protein: 43 g

At Il Cortile in Lucerne, Salvatore makes everything using fresh ingredients. This gnocchi recipe with prawns in marjoram jus is no exception.


4 people


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

Gnocchi dough

500 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
175 g white flour
50 g grated Parmesan
250 g ricotta
3 fresh egg yolks
¾ bunch marjoram, finely chopped
1 tsp salt
a little pepper


salted water, boiling

Prawns & vegetables

oil for frying
500 g peeled raw prawn tails (organic)
150 g courgettes, diced
250 g cherry tomatoes, quartered
½ tsp salt
a little pepper
1 dl vegetable bouillon
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How it's done

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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.


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.

Good to know
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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