- olive oil
- 1 Mondo’s smoked chorizo, sliced
- 12 prawns, shelled and deveined
- ½ onion, finely diced
- 2 cloves garlic, crushed
- 250g cherry tomatoes, sliced in half
- chopped parsley for garnish
- 600g Royal Blue potatoes
- pinch salt, pepper and nutmeg
- 50g grated parmesan
- ~80-100g fine Italian “00” flour
- pinch of salt, pepper and nutmeg
Place whole potatoes in a saucepan, cover with cold water and bring to boil, cook at a gentle simmer for ~20-25 minutes until the potatoes are tender (can be easily pierced through with a knife).
Drain potatoes well and when they are cool enough to handle, peel away the skin with a knife.
Pass the potatoes through a potato ricer (should be light and fluffy, if lumpy, rice again). Season with some salt, pepper and nutmeg. Scatter the parmesan and sprinkle about half of the flour over the top. Gather up the mixture with hands and combine everything together gently until it forms a rough ball.
Spread the rest of the flour over a clean counter and put the potato mixture on top. Lightly knead until the dough is soft and smooth, gradually incorporating the flour as needed. (Don’t over knead as it will activate the gluten and the gnocchi can become rubbery).
Divide the gnocchi dough into 4 portions. Roll each portion into a 2 cm log and cut into 2-3 cm pieces, shape and lightly dust with flour.
Drop the gnocchi in a large pot of salted boiling water and cook for around 3-4 minutes or until it rises to the surface. Using a slotted spoon, remove the gnocchi and transfer onto a plate lined with paper towels.
Heat butter in a frying pan on medium heat until foaming and add gnocchi (a batch at a time so that the pan is not overcrowded) and cook for 2-3 minutes, turning until the outside is golden brown. Transfer the gnocchi onto a plate lined with paper towels.
Heat frying pan with a little olive oil and add the sliced chorizo. Fry the chorizo until golden. Transfer the chorizo to a plate lined with paper towels. Reserve the oil in the frying pan.
In the frying pan with the chorizo infused oil, add the onion and garlic and fry for a few minutes. Then add the prawns and cherry tomatoes, and fry until the prawns are cooked and the tomatoes have softened. Add the chorizo back into the pan and stir to combine.
To serve, place the pan-fried gnocchi on a plate and top with chorizo, prawns and cherry tomatoes. Garnish with some chopped parsley.