Time of realization: 30 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 2
260 g of gnocchi
8 prawns
2 fingers of cognac
1 clove of garlic
1 cimetta of Catalonian chicory
oil
sale
potato gnocchi
500 g potatoes
About 150 g of black flour
a pinch of salt
For the pumpkin soup
200 g of pumpkin
250 ml of vegetable stock
1 shallot
2 sage leaves
1 tablespoon of parmesan
oil
sale
black pepper
Procedure for making black flour gnocchi with shrimp and crispy chicory
The day before I filleted the chicory floret into thin strips, rinsed well and left in ice water overnight so that the chicory curled and became crunchy. Drain, dry and season with a drizzle of oil and set aside. In a saucepan I boiled the potatoes for about 30/40 minutes, then I distributed a handful of flour on the pastry board and I peeled the still hot potatoes, I mashed them using the classic potato masher. I worked the dough, adding a pinch of salt, until you get a soft and consistent dough. I let the dough rest for half an hour, then I formed sticks of about 15 cm and then cut into cylinders of a couple of cm. To get the lines, I swiped them on the special board. I placed the gnocchi on a floured tray and covered with a tea towel to keep them moist.
For the cream
I cut the pumpkin into cubes and in a saucepan with 2 tablespoons of oil I let the chopped shallot and sage simmer for a few minutes, then I added the pumpkin and the broth already salted and left to cook for about half an hour. When cooked, I removed the sage leaves and blended everything with a blender. Then I cleaned the prawns by removing the shells and intestines on the back, someone left whole to decorate the dish, I only eliminated the guts by making a cut on the back with scissors. I rinsed and dried them with a sheet of absorbent paper. I fry the garlic clove with a drizzle of oil. As soon as it was golden, I added the prawns leaving them whole, I cooked them for a few minutes and I blended with the cognac, after having evaporated the alcohol I let them flavor for a few more minutes. Finally I lowered the gnocchi in abundant water and seasoned with salt, after a few minutes that they came to the surface I drained them and composed the dish, pouring a ladle of pumpkin cream, the gnocchi, the prawns and finally the chicory on the bottom of the same. seasoned, to which I added a sprinkling of black pepper.
The recipe was made by Amerigo Morgia.
