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Gnocchi with speck, prawns and saffron cream: the perfect recipe

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Nutritional information

255
calories

Gnocchi with speck, prawns and saffron cream: the perfect recipe

  • 1 hour and 30 minutes
  • Serves 8
  • Easy

Directions

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Gnocchi are good, indeed very good, but today we offer them to you in a super greedy recipe and not too difficult to make. Let’s say they are deluxe sea and mountain gnocchi, seasoned with speck, prawns and saffron cream.

Get ready, because the recipe is long enough to make, with multiple steps, but there aren’t any difficulties.

As for the gnocchi itself we have chosen a simple basic recipe, but since it is in season, you could also use pumpkin, to add a sweet touch and season with cinnamon and cumin. You see, it’s such a quick tip.

Okay, so ready for the recipe?

Ingredients for making gnocchi with speck, prawns and saffron cream

For 8 people

For the gnocchi

1 kg of potatoes, which are not new
400 grams of flour type 00
2 eggs
40 grams of butter
salt and pepper
a pinch of nutmeg

For the sea and mountain seasoning

  • 2 slices of bacon cut 1 cm thick
  • 15 grams of butter
  • 24 prawns or prawns
  • 1 small glass of brandy
  • salt and pepper
  • 1 sprig of marjoram
  • 100 ml of fresh cream
  • 5 grams of saffron
  • sprinkled with parsley

 

How to prepare gnocchi with speck, prawns and saffron cream

Let’s start with the gnocchi: choose the right potatoes, not too moist, the new ones are not good, for example.

Wash and boil the potatoes for 30 minutes, then cool and peel them.
Purée them mercilessly with a potato masher.

Place the flour on the pastry board, form a crater in the middle and put the mashed potato, season with salt and pepper, melted butter and a pinch of nutmeg, which is optional anyway.

Knead vigorously, mixing the flour a little at a time, until you get a homogeneous and elastic dough.

Take a piece and roll it up, sprinkling with flour, giving it the shape of a loaf.

gnocchi recipe, first course, gnocchi with bacon seafood and saffron preparation

Cut the gnocchi to the desired size with a knife and if you want, mash them lightly with a fork.

Put them on a floured tray and let them rest for 2 hours.

Sea and mountain dressing with speck, prawns and saffron cream

Put a large pot full of water to boil.

Cut the speck into thin strips and put it in a pan with a drizzle of oil and 1 garlic, 6 minutes maximum, just to flavor it and make it crunchy.

Wash and peel the prawns and fry them in a pan with 1 tablespoon of butter, 1 sliced ​​garlic and brown for 3 minutes. Cook them for 3 minutes, season with salt and pepper, blend with the brandy and then turn them over and cook for another 2 minutes.

Wash and chop the marjoram.

Put the cream in a saucepan, season with salt, pepper, saffron and cook for 5-6 minutes. Cut the prawns and toss them in with the speck sticks.

Dip the gnocchi into boiling water and when they rise to the rooster drain and put them in the saffron cream and season properly.

Gnocchi with speck and prawns, gourmet gnocchi, sea and mountain gnocchi recipe

Sprinkle with a little chopped parsley and serve the sea and mountain gnocchi with speck, prawns and saffron cream. Who said gnocchi can’t be gourmet?

 

Which wine to pair with gnocchi with speck, prawns and saffron cream?

 

We choose a warm and fragrant white like the Chardonnay from the Aldo Cobelli winery, a splendid, sunny wine that has the soul of the Dolomites and the grace of a freshly blossomed lily.

If you want to combine a cocktail you have only one choice: Vesper, James Bond would be proud of you.

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