Potato Gran Gnocchi in “the goodness you can’t imagine”
x4
Ingredients for 4 people
500 g Potato gran gnocchi
100 g Prawn shells
300 g Organic young pea pods
10 g Pea pods
40 g Potatoes
10 g Bread crumbs
10 g Spring onion
10 g Butter
12 g Vegetable broth
Salt to taste
10 g EVO quercetana olive oil
Procedure
Wash the pea pods. Sauté the chopped spring onion with half of the butter in a saucepan, add the pea pods and diced potatoes, pour in the broth and cook until tender. Blend everything and strain through a chinois, adjust salt seasoning and keep warm. Dry the prawn shells and grind them, then sift through a fine sieve to obtain a powder. In a saucepan, melt the remaining butter and add the prawn shell powder and some vegetable broth, stirring until you get a smooth cream. Keep warm. Toast the bread crumbs in a pan until crispy, which you saved during the bread cutting. Peel some peas and dry the pods. Cook the Potato gran gnocchi in boiling salted water; once cooked, drain and sauté them in a non-stick pan. Arrange the pea pod cream on the plate base and place the gnocchi on top, drop some prawn shell cream, and finish with crispy bread and pea pods.
