Potato Gnocchi with Red Prawn, Broccolini Sauce,
Rapini, and Wasabi Goat Yogurt
Ingredients
Potatoes 300 g
Potato starch 80 g
Sublime Rosso di Mazara to taste
Broccolini 100 g
Rapini 100 g
Plain goat yogurt 1 pot
Wasabi to taste
Salt and chili pepper to taste
Nudo & Crudo optional
Method
Peel the potatoes and boil them in lightly salted water. Drain them and pass them through a food mill while hot. Add the Sublime and potato starch to the purée. Gently knead by hand and let rest for at least 15 minutes, then form the gnocchi.
In boiling salted water, first cook the broccolini, and after two minutes, the rapini. Drain the vegetables, reserving some of the cooking water.
Blend the vegetables with olive oil, cooking water, salt, and chili pepper. The sauce should be smooth and silky but not liquid. In a small bowl, mix the goat yogurt with wasabi paste to taste. Cook the gnocchi in boiling salted water for a couple of minutes.
Plating — Pour the warm green sauce into a soup plate and place the gnocchi on top. Decorate with a few blanched rapini florets and the yogurt and wasabi sauce.
Plus — If you wish, you can stuff the gnocchi with a Nudo & Crudo tartare seasoned with salt and pepper.