Gnocchi with Cream of Scampi Sauce

Gnocchi alla crema di Scampi

Serves 4

For the Gnocchi

1 kg potatoes

400 g flour

For Sauce

20 Scampi

200 ml cooking cream

200 gr passato of tomato

½ pt (300 ml) good shellfish stock (see recipe below)

A glass of dry white wine

1 clove of garlic – chopped finely

Extra virgin olive oil

Parsley

1 chilli – seeds removed and chopped finely

Salt

  1. Boil the potatoes in their skins, skin them as soon as they are cool enough to handle and pass them through a potato ricer. Leave to cool completely.
  2. Mix the potatoes with the flour (the quantity of flour will vary depending on the type of potato.
  3. Roll into long sausage shapes about finger width and cut into short lengths, make an indentation with your thumb so that the gnocchi will hold the sauce.
  4. For the sauce: Fry the garlic in a little oil, add ten of the scampi cut into chuncks and cook for a few minutes.  Add the wine and allow to evaporate.
  5. Add the tomato and the shellfish stock and simmer for about 10 minutes.  Add the remaining 10 whole scampi and cook for a further 10 minutes over a low heat.
  6. Add the cream, cook for 5 minutes.  Check if any salt is needed.
  7. Cook the gnocchi in a large pan of salted, boiling water. They will float as soon as they are cooked (just a couple of minutes). Remove the gnocchi into a serving dish and dress with the sauce. Sprinkle with finely chopped parsley.

Shellfish Stock and Shellfish reduction

Makes 900 ml (1 ½ pts) of shellfish stock or 150 ml (5 fl oz) of shellfish reduction.

1 carrot, chopped

1 small onion, chopped

2 sticks of celery, chopped

15 g ( ½ oz) unsalted butter

350 g (12 oz) whole prawns, small crabs or shrimps or slightly more of just shells from large prawns, scampi and other shellfish shells (heads included)

1 tablespoon of brandy

25 ml (1 fl oz) white wine

1 teaspoon chopped fresh tarragon – if available – do not use dried tarragon

75 g (3 oz) tomato, roughly chopped

1.2 litres (2 pints) fish stock or water

A pinch of cayenne pepper

A few strands of saffron

  1. Fry the carrot, onion and celery in butter for 2 – 3 minutes.  Add the prawns or shells and the brandy and cook for another couple of minutes
  2. Add the remaining ingredients and simmer for 40 minutes.
  3. Pass through a sieve and muslin.

For a shellfish reduction, liquidise the stock before it is strained, then pass through a conical strainer, then through a fine meshed sieve.  Return the strained liquid to the heat, bring to the boil and reduce the volume down to about 150 ml (5 fl oz).

Both stocks can be frozen until required.

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