TENDER POTATO GNOCCHI WITH CREAMY SEAFOOD SAUCE

These tender little dumplings are really versatile and can be an amazing showstopper, whether you serve simply with nut brown butter and Parmesan, ragu or a creamy seafood sauce like in the recipe below. The key to the creamy seafood sauce that covers the potato gnocchi is the classic flavour combination of shellfish parsley and garlic. All the flavours perfectly complement each other, balanced by the acidity of the wine and lemon.

INGREDIENTS (4 portions)

  • 300gr baked potato (flesh only)
  • 100gr flour
  • 1 egg, large
  • 25gr butter, unsalted
  • 25gr finely grated Parmesan (optional)
  • Seasoning to taste
  • Flour for dusting
  • 20ml olive oil

METHOD FOR THE GNOCCHI

  • Bake or boil the potatoes in their skins.
  • Remove the skins while warm and mash well with a fork.
  • Add the egg and butter, and if using the parmesan and a little seasoning. Mix with a fork. At this stage the mixture may look wet and sticky.
  • Add the flour and mix with the fork. The potato mixture should now be dryer, pliable.
  • Dust your hands in flour and shape the potato mix into a log. Cut into 2cm pieces and place on a floured tray. Flatten slightly with a fork or shape on a gnocchi pad.
  • Bring a large pot of water to the boil, season well. Cook the gnocchi’s in 2-3 batches. Let the gnocchi float to the top of the water then cook for another 2-3 minutes.
  •  At this stage you can ether serve them warm or if served later then meanwhile the gnocchi is cooking fill up a large dish with cold water. Once the gnocchi is cooked refresh them in the cold water. Once cold, drain and toss with olive oil. 
  • Serve a little crispy - to do that heat olive oil and butter and gently pan fry the gnocchi in non-stick frying pan until golden.

INGREDIENTS FOR THE SAUCE 

  • 1ltr fish stock (fresh or made from cubes)
  • 50ml olive oil
  • 50 gr butter
  • 1 small banana shallot, peeled
  • 2 clove of garlic, peeled
  • 1 fennel, finely diced
  • 100ml white wine
  • 1 teaspoon tomato paste
  • 100gr fresh clams
  • 100gr fresh mussels
  • 100gr crab meat
  • 9 king prawns
  • 100gr North Atlantic prawns
  • 100ml cream
  • 2tbsp finely chopped parsley
  • ½ lemon, optional

If you can’t source fresh seafood substitute to a frozen option.

METHOD FOR THE SAUCE

  •  Starting by cooking the mussels and clams.
  • Wash the mussels and clams, then pull away the ‘beard’ from the mussels. Discard any mussels or clams that are open or have damaged shells.
  • Place a large pan with tight-fitting lid over a high heat. When it is hot, add the mussels, clams and wine and 100ml stock then cover and cook for 2 minutes. Lift the lid and check that the shells are open. If not, replace the lid, cook for a further minute and check again. Once the shells open remove from the heat and strain into a bowl reserving the cooking liquid. Pick the meat out of the clam and mussels, discard any that is not open.
  • To make the cream sauce, heat the oil and butter and add the shallot, garlic and finely diced fennel. Cook on a moderate heat until soft without colouring. Add the tomato paste and cook for a further 3 minute. Add all the mussel stock and fish stock and cook for 15 minutes or until reduced by third. Add the cream and tarragon and cook for another 5 minutes on low heat. The sauce should be thick enough to cover the back of a spoon. Add the king prawns and cook for a minute. Add all the remaining seafood and cook for a minute on high heat.
  • Toss the sauce with the hot potato gnocchi, adjust the seasoning and add the herbs.