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Ricotta gnocchi with prawns and vegetables
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 560
  • Fat about 20g
  • Carbohydrates about 49g
  • Protein about 43g
This is needed
This is needed for 4 people
Gnocchi dough
  • 500 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
  • 175 g white flour
  • 3 fresh egg yolks
  • 250 g ricotta
  • 0.75 bunch marjoram, finely chopped
  • 50 g grated Parmesan
  • 1 tsp salt
  • a little pepper
  • salted water, boiling
Prawns & vegetables
  • 500 g peeled raw prawn tails (organic)
  • oil for frying
  • 150 g courgettes, diced
  • 1 dl vegetable bouillon
  • 0.5 tsp salt
  • 250 g cherry tomatoes, quartered
  • a little pepper
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And that's how it's done
And that's how it's done
Gnocchi dough
Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour and cheese, mix together. Add the ricotta, egg yolks and marjoram, season, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
On a lightly floured surface, shape the potato mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls diagonally into approx. 1 cm pieces. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Prawns & vegetables
Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1 min. on each side, remove from the pan. Cut half of the prawns into approx. 1 cm pieces. Heat a dash of oil in the same pan, stir fry the courgette for approx. 3 mins. Add the tomatoes and prawns, cook briefly, season. Pour in the stock, add the gnocchi and heat through.

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