Tiger Prawn & Mushroom Gnocchi with Gorgonzola Cheese
We take potato dumplings to the next level by simmering them in cream, studding them with sweet Gorgonzola dolce and serving them with seared Tiger prawns.
Nutrition Per Portion
- Calories
804
- Carbs
83.8g
- Fat
28.1g
- Fibre
6.9g
- Protein
57.6g
- Sugar
7.5g
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Tiger Prawns
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Parmesan Cheese
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Gorgonzola Cheese
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Cream
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Vegetable Stock
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Button Mushrooms
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Oyster Mushrooms
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Shallots
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Gnocchi
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Fresh Parsley
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Nutmeg
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Cayenne Powder
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Butter
|
Tiger Prawns |
Parmesan Cheese |
Gorgonzola Cheese |
Cream |
Vegetable Stock |
Button Mushrooms |
|
Oyster Mushrooms |
Shallots |
Gnocchi |
Fresh Parsley |
Nutmeg |
Cayenne Powder |
|
Butter |
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0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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1.0 min
Peel and finely chop the shallots.
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2.5 min
Slice the oyster mushrooms.
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3.5 min
Quarter the button mushrooms.
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4.5 min
Chop the gorgonzola into small cubes.
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6.0 min
Finely grate the parmesan.
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7.0 min
Roughly chop half the prawns and leave the remaining whole.
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8.5 min
Add the butter to a frying pan over medium high heat.
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9.5 min
Add the shallots and sautee until softened.
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10.5 min
Add the mushrooms to the pan and sautee until starting to brown.
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11.5 min
Add the stock to the pan to help cook the mushrooms through.
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13.0 min
Once the stock has reduced by half add the cream and stir to combine.
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14.0 min
Reduce the heat to a simmer.
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15.0 min
Add half the gorgonzola, half the parmesan, half the parsley, nutmeg and cayenne to the sauce. Stir to combine and allow the cheese to melt through the sauce.
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17.0 min
Add the gnocchi to the boiling water and cook for 2 mins or until the gnocchi starts to float.
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17.5 min
Add the prawns to the sauce and cook until opaque.
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19.0 min
Drain the gnocchi and add to the gorgonzola and mushroom sauce.
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20.0 min
Stir to coat the gnocchi in the sauce.
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21.0 min
Serve the gnocchi in large bowls and garnish with the remaining parsley, gorgonzola and parmesan.
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Ingredients
Tiger Prawns
peeled
Parmesan Cheese
grated
Gorgonzola Cheese
chopped
Cream
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75ml per person
Button Mushrooms
chopped
Oyster Mushrooms
chopped
Shallots
finely chopped
Gnocchi
Fresh Parsley
chopped
Nutmeg
Cayenne Powder
Use according to taste
Butter
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Reviews (1)
Rebecca Griffiths Verified
Really delicious recipe!