Ingredients for 4 people

for the gnocchi

  • 250 g spelt flour
  • 1 kg old potatoes
  • 4 g squid ink
  • pinch of salt

for the sauce

  • 2 Tsp olive oil
  • 20 tiger prawns
  • 500 g mixed cherry tomatoes
  • 4 clove garlic
  • 1 dl dry white wine (or prosecco)
  • fresh coriander
  • pinch of sea salt
  • chili


boil the potatoes (with skins on) in salted water until soft. take off the skins and mash the potatoes, while still hot, in a big bowl and let cool. 

add the flour, squid ink and seasoning. knead together to form gnocchi dough. leave to rest for a few minutes. 

roll out the gnocchi dough until 1cm thick, using some extra flour, and cut into small cylinders (or balls).

in a pan sweat the garlic until golden brown. add the tiger prawns and cook for 2 minutes over high heat. add the wine and let it cook 1 more minute, then add tomatoes. cook 2 more minutes, add coriander and chili and set aside.

in a large pot bring water to boil, a pinch of salt, and cook the gnocchi until they rise to the top of the pan. pour into a colander, drain and mix with the prawn sauce.

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