Comforting without being too heavy, our easy gnocchi for summer combines the sweetness of prawn meat with ricotta, almonds, Parmesan and the decadent touch of browned butter. Delicious as a starter or main, the flavours of this gnocchi are beautifully enhanced with both our Culinaria Pinot Noir Chardonnay as well as its lighter cousin, our Classic Chardonnay Pinot Noir.
Recipe: Prawn and ricotta gnocchi with browned butter, almonds and Parmesan
400 g ricotta
300 g prawn meat, chopped fine
70 g flour
100 g butter
100 g Parmesan
100 g chopped almonds
Juice of I lemon
2 tbsp chopped parsley
Place the prawn meat in a bowl, add the ricotta and mix until the prawn and cheese are well incorporated.
Add the flour and egg and bring together.
Using a teaspoon, spoon the mixture into your hands and roll into small oval balls.
Place in the fridge to rest for 1 hour.
Bring a pot of salted water to the boil, drop 1 third of the gnocchi balls into the water and poach for 2-3 minutes.
Once they rise to the surface scoop them out and keep them warm in a wide bowl while continuing to cook the remainder of the gnocchi.
In a saucepan, brown the butter, add the chopped almonds and lemon and then pour over the gnocchi.
Dress with Parmesan and parsley and toss through.
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