Prawn, Nduja and tomato gnocchi
Prawn, Nduja and tomato gnocchi

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, prawn, nduja and tomato gnocchi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Prawn, Nduja and tomato gnocchi is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Prawn, Nduja and tomato gnocchi is something which I’ve loved my entire life. They’re fine and they look wonderful.

'Nduja is a soft, spicy pork sausage from Italy. It's delicious in this simple classic dish. Do not crowd the pan; you may need to cook the gnocchi in batches.

To get started with this particular recipe, we must prepare a few components. You can have prawn, nduja and tomato gnocchi using 16 ingredients and 14 steps. Here is how you cook it.

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

These potato gnocchi are light, soft and airy exactly as they should be. You can serve gnocchi with any. 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.

Instructions 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.

The spicy Calabrian sausage pairs perfectly with sweet potato gnocchi. Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake Thai fried prawn & pineapple rice. BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce. First, an explanation: Traditional 'nduja (some people say doo-JA like the "JA" in Jamaica; others say en-dew-ya) is like a cross between pepperoni and Which I took as a win for the tomato 'nduja and its ability to be a great porky, crumbled sausage-y stand-in to top a pizza or focaccia, stuff a quesadilla. Discover our 'NDUJA PRAWNS WITH COURGETTE AND ORZO range online.

So that’s going to wrap this up for this special food prawn, nduja and tomato gnocchi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!