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Prawn and ricotta gnocchi with almond burnt butter
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Satisfying and elegant dish with rich, fresh flavors.
Ingredients:
  • 400g fresh ricotta
  • 300g green peeled prawns, finely chopped
  • 70g plain flour
  • 1 tsp finely grated lemon rind
  • 1 baby fennel, thinly shaved, fronds reserved
  • 200g butter, chopped
  • 50g (1/2 cup) flaked almonds
  • 40.00 ml currants
  • 1 lemon, zested and juiced
Instructions:
  • Prepare 2 baking trays by lining them with baking paper. In a bowl, mix together ricotta, prawn, flour, citrus rind, and egg. Season with your choice of flavors. Roll heaped teaspoonfuls of the mixture into ovals and place them on the trays. Continue shaping the remaining mixture. Cover and refrigerate for 1 hour to allow the flavors to meld.
  • Bring a saucepan of water to a rolling boil. Add one-quarter of the gnocchi and cook for 2-3 minutes until they float to the surface. Remove with a slotted spoon to a bowl and cover to keep warm. Repeat with the remaining gnocchi in 3 more batches.
  • Prepare the almond butter by melting butter in a frying pan over medium heat until it starts foaming. Add almonds and cook, tossing occasionally for 3-4 minutes until the nuts are toasted and the butter turns golden. Stir in currants, zest, and 2 tablespoons of juice.
  • Combine almond butter and fennel with gnocchi, toss together, then divide among plates and sprinkle with fennel fronds for a delightful finish.

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