- 150 g potatoes
- 1 egg
- 50 g flour
- 8 prawns, peeled, deveined
- 1 garlic clove
- 1 anchovy
- 1 bunch cime di rapa, washed
- 1 glass white wine
- extra virgin olive oil
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the gnocchi, place the potatoes in a saucepan of cold water. Cover and bring to the boil. Reduce heat to low and cook for 30 minutes or until soft. Drain and peel the potatoes.
Return potatoes to the pan and mash until smooth. Add the egg, flour and nutmeg, and mix to form a dough.
On a lightly floured surface, roll the dough into a 2cm-thick log. Cut into 2cm pieces. Set aside on a tray lined with baking paper.
To prepare the sauce, blanch the cime di rapa in a saucepan of boiling water. Remove from the water with a slotted spoon and strain.
In a frypan, stir-fry the cime di rapa, anchovy, garlic, chilli and olive oil.
Add the prawns. Cook until the prawns curl and change colour. Add the wine and cook, stirring, until the sauce evaporates.
Cook the gnocchi in the same saucepan used to cook the cime di rapa. Drain and add to the sauce. Top with chopped parsley.