Ingredients for 4 people
for the gnocchi
- 250 g spelt flour
- 1 kg old potatoes
- 4 g squid ink
- pinch of salt
for the sauce
- 2 Tsp olive oil
- 20 tiger prawns
- 500 g mixed cherry tomatoes
- 4 clove garlic
- 1 dl dry white wine (or prosecco)
- fresh coriander
- pinch of sea salt
- chili
boil the potatoes (with skins on) in salted water until soft. take off the skins and mash the potatoes, while still hot, in a big bowl and let cool.
add the flour, squid ink and seasoning. knead together to form gnocchi dough. leave to rest for a few minutes.
roll out the gnocchi dough until 1cm thick, using some extra flour, and cut into small cylinders (or balls).
in a pan sweat the garlic until golden brown. add the tiger prawns and cook for 2 minutes over high heat. add the wine and let it cook 1 more minute, then add tomatoes. cook 2 more minutes, add coriander and chili and set aside.
in a large pot bring water to boil, a pinch of salt, and cook the gnocchi until they rise to the top of the pan. pour into a colander, drain and mix with the prawn sauce.