gnocchi with scallop-and-prawn sauce

Gnocchi con capesante e mazzancolle

Gnocchi with scallop-and-prawn sauce Our original home cooking

Gnocchi with scallop-and-prawn sauce , a tasty seafood dish — Gnocchi with scallop-and-prawn sauce

yeld for 6

For gnocchi dough
1 kg (2lb and 3 1/4oz) potatoes
300 g (10 1/2oz) all-purpose flour plus more for dusting
Salt
For the sauce
450 g (1lb) Nile perch
300 g (10 1/2oz) prawns
300 g (10 1/2oz) scallops, shelled
200 g (7 1/4oz) leek, finely sliced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
5 tablespoons extra virgin olive oil
Salt

Time:
preparation: 30 minutes plus the active time for gnocchi
cooking: 30 minutes plus cooking time for potatoes
total time: 2 hours
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: 741 (kCal) 38 % GDA (*) - 3099 (kJ)
Protein: 52.0 (g) 104 % GDA
Total fat: 18.2 (g) 26 % GDA
Total carbohydrate: 100.1 (g) 38 % GDA
Sugars: 5.1 (g) 6 % GDA

Gnocchi with scallop-and-prawn sauce plus the Nile perch is a refined and unusual recipe. It's a tasty seafood recipe that most of your guest will like very much. You can also enrich the dish with 2 tablespoons (the eggs from a mature female lumpfish, a less expensive alternative to genuine caviar). So you' ll have a beautiful-to-see dish too, ideal for Christmas or New Eve's dinner.
You can prepare this gnocchi dish for your Sunday menu or a celebration menu.
Here's the recipe!

Prepare the gnocchi. Follow our instructions to prepare gnocchi dough or, alternately, your favorite recipe. You can read two recipes of ours about gnocchi dough. The first is made with potatoes and all-purpose flour (gnocchi - recipe 1). The second gnocchi dough is made adding also eggs to the two main ingredients (gnocchi - recipe 2).
Arrange the gnocchi, well separated, in floured trays.

Prepare the sauce ingredients. Chop the scallops and mince the Nile perch.
Shell the prawns but put apart some of them to garnish your dish. With their heads and shells prepare some stock following these instructions. Put them in a little pan with 800 ml (1 pint and 8 3/4fl oz - 3C) water and simmer until reduced to half. Then filter the stock and set aside.

Prepare the sauce. Brown the leek in the olive oil on low heat, using a large pan. Stir frequently. Add the Nile perch, scallops, parsley and chives. Stir frequently for a minute and then pour in most of the stock. Season to taste with salt but be careful, seafood is already salty. Let all the ingredients cook on medium heat for about ten minutes, adding other stock only if necessary. Stir now and then.
Remember: your sauce must not be too reduced if you want to dress well the gnocchi.

Cook the gnocchi and dress them. Cook the gnocchi, few at a time, in plenty of salted boiling water. Remember: they are cooked as soon as they float to the surface. Remove them with a slotted spoon and transfer directly in the pan with the hot sauce. Finally add the prawns and sauté in the pan with the sauce for a minute on high heat, stirring frequently.
Your gnocchi are ready!

Note

- We made this seafood sauce with frozen scallops too. In the absence of fresh scallops you can do it.
- If you have no time to make gnocchi dough use ready-to-cook gnocchi.
- To change flavor we often make felt gnocchi mixing 200 g (7 1/4oz) felt flour with 100 g (3 1/2oz) all-purpose flour.
If you like felt flavor try this recipe.
- If you want to add lumpfish roes too, dilute them in a tablespoon warm stock and add them to the sauce together with prawns.

What's the right wine ?

Our suggestion is an aromatic and fragrant white wine such as a Vermentino of Liguria or Sardinia. Among Sardinia wines our tip is Vermentino di Gallura