"Ricotta gnocchi with quick prawn ragu"

"Ricotta gnocchi with quick prawn ragu"

Serve Size: 3/4 ppl

Cook the gnocchi according to the package instructions until they float to the top, then drain and set aside.


  • 2 tbs extra virgin olive oil
  • 1 spring onion, white & green parts finely chopped
  • 1 long red chilli, thinly sliced
  • 1 tbs finely chopped flat-leaf parsley stalks
  • 1 garlic clove, thinly sliced
  • 10 green prawns, peeled, deveined & roughly chopped
  • 400g cherry tomatoes, halved
  • 1/2 cup (125 ml) dry white wine
  • Chopped flat-leaf parsley leaves, to serve


  • 450g fresh ricotta, drained
  • 2 egg yolks
  • 1/2 tsp salt flakes
  • 1/4 cup finely chopped flat-leaf parsley, basil & chives
  • 100-120g plain or type ‘00’ flour, plus extra to dust
  • 1/2 cup (50g) freshly grated Parmigiano cheese
  • Extra virgin olive oil, to drizzle


  • 1.Discard any excess liquid from the ricotta, then put it in a large mixing bowl with the egg yolks, salt and herbs. Add 2/3 cup (100g) of the flour and the Parmigiano and work with floured hands or a wooden spoon until you have a smooth, soft dough – gradually add the remaining flour if it seems a little tacky. It should be pliable and a little sticky but not too wet. Don’t be tempted to add lots of flour to make it easier to work the dough as the resulting gnocchi will almost certainly be dense and doughy. Flour your hands and cooking bench generously and cut the dough into 6 pieces. Working with 1 piece at a time, sprinkle it with flour and roll it with your hands to form a 2cm-thick log. Cut the log into 1cm pieces and set them aside on a floured wooden board. Repeat with the remaining dough. Set aside and bring a large saucepan of salted water to the boil.
  • 2.Meanwhile, heat the olive oil in a large saucepan over medium heat, add the spring onion, chilli and parsley stalks and cook for 1 minute. Add the garlic and prawn meat and cook, stirring, for 1 minute. Toss in the cherry tomatoes, then deglaze the pan with the wine, scraping up any bits caught on the base, and cook for 2 minutes or until the alcohol has evaporated. Remove from the heat.
  • 3.Working in batches, cook your gnocchi in the boiling water. As soon as they float to the surface fish them out with a slotted spoon and drop them straight into the sauce. Toss well to encourage the flavours to mingle, and season to taste with some salt. Sprinkle with chopped parsley and serve immediately.
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