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Fennel & Prawn Ricotta Gnocchi
O
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Instructions
  1. Place ricotta, parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined into a dough and sticky. Transfer the dough to a lightly floured flat surface and knead lightly for 2 to 3 mins, if the dough sticks to the board or your hands gradually add remaining flower.
  2. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 2cm pieces.
  3. Heat oil in a large non-stick frying pan over high heat. Add fennel and tomatoes and cook until soft. Deglaze with white wine until glaze evaporates. Add saffron, prawns and parsley seasoning to taste and cook for 3 mins. Set aside.
  4. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2-3 minutes or until firm and risen to the surface. Remove with a slotted spoon and toss in the pan with the tomatoes. Serve with shaved ricotta salata.