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Gemelle– home of south west Sydney’s best Italian –

Gnocchi all’aragosta

Posted on 24/5/2016 by

Ingredients:


Potato Gnocchi:
1kg white potatoes, peeled
25 white flour
2 egg yolks
40g grated Parmesan
ground nutmeg
salt

Tomato Sugo:
300g/2 cans organic tinned tomatoes
1 white onion, chopped
2 garlic cloves, finely chopped
1/2 bunch of fresh basil
Salt & pepper
Gnocchi Sauce:
50g fresh prawns, peeled
30g fresh lobster meat
200ml double cream
50ml dry white wine
Small handful of chives
Salt & pepper

Method:


Potato Gnocchi:
1. Preheat oven to 180°c
2. Boil potatoes until slightly golden and tender to touch
3. Carefully separate egg yolks into a bowl
4. Remove potatoes from the oven and mash until silky smooth
5. Add the mash and flour to the the egg yolks
6. Season with freshly grated parmesan, salt, and ground nutmeg, and mix thoroughly until the gnocchi comes together
7. Sprinkle surface with a thin layer of flour and roll with hands into long strips
8. Cut gnocchi into bite sized pieces
9. In a large pot of boiling water, blanch the gnocchi for approx. 1 minute 45 seconds
10. Remove from boiling water and immediately place in iced water to stop the cooking process until ready to serve.

Tomato Sugo:
1. Over a medium heat, sauté onions and garlic then add the tinned tomatoes and simmer
2. Add the basil and reduce heat to a very low simmer, stirring occasionally
3. Cook for 80 minutes to allow all flavours to infuse into the sauce
4. Remove from heat, allow to cool and blend until smooth.

Gnocchi Sauce & Finishing Touches:
1. Sauté prawn and lobster meat in garlic and white wine
2. Add the cream and tomato sugo and allow to reduce over a low-medium heat
3. Bring salted water to the boil and add gnocchi to reheat
4. Once gnocchi rises to the top, remove and add straight the sauce
5. Finish with a generous sprinkling of fresh herbs and enjoy!