House made gnocchi is a favourite dish on the menu among our guests at Jonah’s. Our Executive Chef Matteo Zamboni shared his recipe for gnocchi with a king prawn and zucchini sauce during his time cooking at home during our Covid closure. This year has given us time to reconnect and spend more time in the kitchen, going back to making things from scratch and appreciating our local producers. The first video below will show you the methods for creating the gnocchi by hand using simple ingredients including potato, flour and egg. The second video will demonstrate how to make the sauce, first using the prawn heads and brandy to create a rich stock, then using the prawn flesh and zucchini for the sauce.
If you find yourself with some extra time on your hands, it’s a great idea to make a larger quantity as both the gnocchi and the stock can be frozen to use later for future recipes.
1kg Desiree or Russet potato
250g plain flour
1 egg yolk
1 tsp nutmeg
500g raw king prawns peeled and cleaned (reserving heads)
3 whole garlic cloves
250g diced cherry tomatoes
1 bunch chopped parsley
200g diced zucchini
100ml white wine
Zest 1 lemon
1. Preheat oven to 200° C
2. Pierce the skin of the potatoes by scoring them with a knife
3. Place the potatoes on a rack inside a baking tray. This allows the heat to circulate around the potatoes. Bake for about 1 hour.
4. Remove from the oven and allow to cool for 10 minutes. The skins should easily peel away and can be discarded.
5. While the potatoes are still warm, use a potato masher to mash the flesh of the potatoes until they are smooth. Using cold potatoes can result in a gluey texture. Once smooth, allow the mashed potato to cool further on a clean bench top.
6. Add flour and egg yolk to the potato with the nutmeg and a pinch of salt. Mix the ingredients together by hand until just combined. Don’t over work the dough or this could compromise the texture of the gnocchi.
7. Once the ingredients are combined to form a firm dough, divide into 6 pieces. Flour the bench surface to prevent sticking. Roll each piece of dough, applying light pressure with your hands to form a long rope.
8. Line up the ropes next to each other and cut the shape of the gnocchi about 2cm long. Cutting the ropes all together will allow for more consistent shapes and sizes. Set aside or freeze for another day.
1. Heat olive oil in a large pan. Add prawn heads and cook on a high heat releasing the flavours. Once browned, add the brandy. If using a gas stove this will flame momentarily.
2. Add the garlic and eschalot with a little more olive oil and allow these to caramelise with the prawn heads.
3. Add half of the tomatoes and a dash of 450ml cold water to deglaze the pan. Then add half of the fresh parsley and allow this stock to simmer for 10 to 15 minutes.
4. Meanwhile, in a second pan, heat some olive oil and add the diced zucchini with a pinch of salt.
5. Chop the prawns into bite sized pieces. Once the zucchini is browned, add the prawns to the pan with a pinch of salt and toss on high heat until golden. Add the white wine and allow it to evaporate.
6. To prevent the prawns from drying out, transfer them from the pan into a bowl and set aside. The same pan can now be used for the next step.
7. Using a ladle, transfer the stock into the pan, straining it through a sieve as you go. The prawn heads and anything else remaining can now be discarded. On a medium heat, allow the stock to reduce to form the sauce.
8. Bring a pot of salted water to the boil. Add gnocchi (either frozen or fresh) directly into the water. When they are cooked and rise to the top, use a slotted spoon to transfer them to the pan with the sauce.
9. Add a dash of olive oil, the remaining tomatoes, the prawn and zucchini mixture, lemon zest and remaining herbs. Toss to coat the gnocchi.
10. Serve with a chilled glass of white wine
Need more cooking inspiration? Find Matteo’s recipe for Pasta al Pomodoro here.