Prawn Gnocchi

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Ingredients

• 3 Large Potatoes 
• 130g Potato Flour 
• 6 Eggs
• 24 Prawns 
• 2 Leeks 
• 2 Onions 
• 2 Sticks of Celery
•  2 Carrots 
• 10g Pink Peppercorns 
• 1 Vanilla Pod 
• 50ml Tomato Paste 
• 125ml Brandy 
• 62ml Vermouth 
• 1.5l Water 
• 2 Tins of Tomatoes 
• 100g Parmesan 
• Parsley
• Gnocchi

Method

Preheat the oven to 180˚C. Use 3 potatoes of fairly even size, as you are going to bake them whole. Place the potatoes on a baking tray and in the oven for approximately 2 hours. When the potatoes are soft, allow them to cool enough to handle, then remove the skins. Mash the potatoes through a fine sieve onto a large clean floured surface. Sprinkle over the flour and mix together. Make a well in the centre of the mixture, beat 3 eggs and 3 egg yolks, then add the eggs to the potatoes. Season well with salt and pepper, and push the mixture together with clean hands until a dough is formed. You might need to add a little more flour – use your discretion.

Transfer the mixture into a piping bag and pipe onto a lightly floured surface, then slice into 3cm lengths. Bring a large pot of salted water to a boil and cook the gnocchi – as soon as they come to the surface, they are ready. Remove them with a slotted spoon and toss with some olive oil, then set aside to cool.

Vanilla Bisque

Peel off the inner part of the shell and heads of the prawns, keeping them aside. Carefully run a sharp knife down the back of the prawns and use the tip of the knife to pull out the vein and discard it. Repeat with the remaining prawns. Place the prawn heads and shells in a large pot on medium heat with a lug of olive oil and fry while you peel and finely chop the onion, leeks, and carrots. Add them to the pot and cook until they start to soften, stirring occasionally. Add tomato paste. Turn the heat up, add the brandy and vermouth, cook it away, and add the tins of tomatoes, 1½ litres of water, a pinch of salt, pepper, and the vanilla pod. Bring to the boil, then simmer for 40 – 45 minutes.

Leave the sauce to cool, then pass it through a sieve and season to taste.

Prawns

Place a large pan on high heat and, once hot, add a good lug of butter. Toss in the whole prawns and fry until cooked. Pour over the sauce and bring to a simmer.

When ready to serve, pan-fry the gnocchi in butter until golden brown. Divide the gnocchi between 4 plates, followed by the prawns and sauce. Garnish with parsley and finely grated parmesan cheese.