Grilled Prawn Gnoochi
Jl. Dr. Ide Anak Agung Gde Agung Lot #5.1 Menara Rajawali, Ground Floor, RT.5/RW.2, Kuningan, Kuningan Tim., jakarta, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12950
Mediterranean taste with delicious pesto base.
Ingredients
This Recipe Serves 1
FOR PESTO:
50 ml Extra Virgin Olive Oil
60 gr Basil Leaf
10 gr Pine Nuts
10 gr Grana Padano Cheese
10 gr Garlic
Salt & Pepper to taste
FOR GNOCCHI:
1000 gr Potato
1 pc Egg yolk
200 gr Flour
Salt & Pepper to taste
FOR GARLIC BUTTER:
100 gr Unsalted butter
20 gr Garlic
5 gr Salt
5 gr Italian parsley
5 gr Oregano
FOR GRILLED PRAWN GNOCCHI:
1 portion Gnoochi
50 gr Pesto
3 pcs Prawn size 21
20 gr Garlic butter
Direction
FOR PESTO:
- Blanch basil leaf in boiling water for 15 seconds, then put into the ice water to stop the cooking, then squeeze out all of the water.
- Place in the food processor and put the rest of the ingredients and slowly pour the olive oil. Then add salt & pepper to taste
FOR GNOCCHI:
- Cut the potato to same size about 5cm for even cooking, and place in salted boiling water until tender.
- Once it’s cooked, drain and leave it cool for 10minutes. After that mashed the potato with potato ricer.
- Then place the mashed potato in a bowl, and start to mix the ingredients and knead it and roll into a sausage about 2cm thick then cut into 3 cm length to form a small pillow.
- Once it’s done, lightly dusted with flour and freeze it and keep up to 1 month in a freezer
FOR GARLIC BUTTER:
- Soften the butter in room temperature, the chopped the rest ingredients.
- Once it’s soften mix the butter in a bowl and mix all the ingredients, add a pinch of paprika powder (preference)
FINAL STEPS:
- Cut the prawn into half and put garlic butter on top of the prawn and place in the oven 175c for 3mins.
- Boil the gnoochi in salted water for 1 minute, then place in the hot cast iron pan to create crust for on the gnoochi. Once it’s cooked place into a metal bowl and mix with pesto.
Serves
Serve it with grilled prawn that’s already cooked.
Chef's Tip
Choose best quality of prawns.
When you do the mash, never let the potato to be totally cold, it needs to be mashed while it's warm.
The Chef
