Tuesday, June 18 2013, 10:06 AM MDT
Gnocchi With Prawns and Tomato Basil Cream Sauce
As Aired On May 10, 2012
Recipe Courtesy of Will Pliler of The New Yorker
2 lbs. of baking potatoes
1 1/3 cups all-purpose flour
1 tsp. salt
¼ tsp. freshly grated or ground nutmeg
3 tbsp butter, melted or olive oil
Additional melted butter, parmesan to serve
1.) Preheat oven to 400 F.
2.) Prick potatoes in a dozen places, each, with a fork. Bake directly on an oven rack until easily pierced with a fork, about 1 hour.
3.) While potatoes are still hot, split them lengthwise and scoop out pulp.
4.) Push pulp through a potato ricer or sieve with the back of a spoon. Potato pulp should measure to about 2 2/3 packed cups.
5.) Combine potatoes in a bowl with 1 1/3 cups flour, salt and nutmeg. Stir vigorously.
6.) Turn mixture onto work surface and knead until smooth and blended.
7.) Bring 3 to 4 inches of well-salted water to a simmer in a large pot.
8.) Roll about 2 tbsp of dough into a cylinder shape, about ¾ inches wide.
9.) Cut into ¾ inch long pieces. Roll each piece on the opposite side with fingers.
10.) Drop the gnocchi into simmering water and cook until they float, about 2 minutes. Gnocchi should hold firm shape and be chewy to the bite. If dough is mushy, knead in additional 3 tbsp flour until dough is right.
11.) Shape and cut remaining gnocchi. Drop gnocchi into simmering water in half batches and remove with a slotted spoon when they float.
12.) Drizzle melted butter or oil over gnocchi and toss to coat.
Prawns and Tomato Basil Cream Sauce Ingredients:
2 cups Heavy Cream
4 Tablespoons unsalted butter
1 cup diced Tomatoes
24 medium shrimp peeled and deveined, tail removed
¼ cup fresh Basil Sliced into ribbons
1 batch potato Gnocchi
1.) In a large skillet, over high heat, add all the ingredients.
2.) Reduce the sauce until thick to coat a spoon, about 8 minutes.
3.) Season with a pinch of salt and pepper.
4.) Add the cooked Gnocchi, toss to coat, divide into bowls and serve.
To make gnocchi ahead, spread the uncooked gnocchi on a highly floured baking sheet and refrigerate, covered with plastic wrap for up to 12 hours.
To keep longer, freeze gnocchi on baking sheet until hard and then remove to freezer bag or container.
Gnocchi will keep for up to 1 month. Cook directly from freezer, adding about 1 additional minute of cook time.