Gnocchi – ingredients for 4 portions

400 grams russet potatoes, boiled with skin
2 grams lemon zest
80 grams all purpose flour
30 grams potato starch
1 egg whole
Salt & pepper

Method:

Peel potatoes and rise them onto a wood board. Add lemon zest, flour, beaten egg, potato starch and. Salt and pepper to taste.

Work the potatoes with your hands until well amalgamated and dough is smooth. Divide dough into six equal parts. Sprinkle flour; roll the dough into a pipe about 3/4 inch thick. Cut small gnocchi and groove them with a fork. (optional)

Cook gnocchi in boiling salted water. Gnocchi are cooked when they rise to the top of the boiling water (floating on top).

Sauce – ingredients

50 grams peeled Yukon gold potatoes finely diced
50 grams zucchini blossoms (no stems or pistils)
5 grams lemon juice
20 grams extra virgin olive oil
1 gram sat

Method:

In a thick aluminum casserole, heat half the oil and cook the potatoes slowly. Add the zucchini blossoms and cook until potatoes break to the touch. Cover with cold water. Place into a food processor and emulsify into a creamy consistency. Add the lemon juice and the remaining olive oil to obtain a smooth and creamy sauce.

Prawns – ingredients

320 grams peeled, de-veined and butterfly prawns
20 grams extra virgin olive oil
1 gram salt

Method:

In a non-stick frying pan, heat oil and sauté prawns. Add salt to taste.

At this point, heat the gnocchi and “mantecare” with the zucchini blossom cream. Place the gnocchi on a plate and decorate with the prawns, optional garnish candied tomato petals and sprigs of cerfeuilles.
 

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