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 ricotta 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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