Gnocchi with Prawns
November 2nd, 2010

serves 4

10 raw King prawn tails

1 tablespoon butter

1 tablespoon cognac or brandy

2 tablespoons cream

small handfull chopped parsley

Tomato sauce

400g tin chopped tomatoes

1/4 cup olive oil

1 small onion finely chopped

3 cloves garlic, crushed

1/4 cup dry white wine

small pinch of smoked paprika

1 tablespoon  baby capers

1 punnet ready-made Campagna gnocchi

- Place a pot of salted water on to boil for your gnocchi

- Heat the 1/4 cup olive oil in a large frying pan and cook the onions until they are soft and glassy

- Add the garlic, cook gently for a minute or so and add the white wine

- Allow the wine to reduce completely and add the chopped tomatoes, smoked paprika, capers and seasoning

- Simmer the tomato sauce for 15-20 minutes

- Add the cream and stir through, remove from the heat and cover with a lid or large dinner plate

- In another frying pan, heat your remaining oil and butter and flash fry your prawn tails on a high heat,  until they turn a coral pink

- Add the cognac and allow to reduce, remove from the heat and set aside

- By now your pot of water is boiling, add the gnocchi. You will know once they are done, when they float up to the surface of the water.

- Scoop up the gnocchi with a slotted spoon and add to the tomato sauce, along with the prawns and parsley

- Gently combine and serve immediately in pasta bowls, garnished with some fried sage leaves

for garnish (*optional)