Potato gnocchi with fava bean pesto and prawn tails


How to make potato gnocchi with fava bean pesto and prawn tails, recipe for a very tasty and nutritious first course, flavored with fresh mint, garlic and chili pepper.

Ingredients for 4 people

For the dumplings

- 1 kg of floury white potatoes

- 300 g of white flour "00"

- salt

For the bean pesto:

- 2 kg of fresh broad beans with pod

- 250 g of shrimp tails

- 6 spoons of fresh pecorino

- 1/2 clove of garlic

- chili pepper

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- 12 fresh mint leaves

- 4 tablespoons of extra virgin olive oil

- salt

How to prepare potato gnocchi with fava bean pesto and shrimp tails

Wash and boil the potatoes in their skins in a pan with salted water.

Drain them, peel them and pass them in the potato masher.

Allow the mashed potatoes to cool and then add the necessary flour and a pinch of salt, mix the ingredients well and with the resulting mixture form cylinders on a floured pastry board, then cut them into chunks about one and a half centimeters long and keep them aside well spaced apart.

Shell the beans, peel them and crush them in a mortar with garlic, 5 mint leaves and olive oil, to obtain a puree.

Add the grated pecorino cheese to the cream, mix and season with salt.

Clean the shrimp tails, peel them and cut them into cubes, leaving some of them whole for decoration.

In a saucepan with plenty of boiling salted water, dip the gnocchi and all the shrimp tails.

As soon as the gnocchi come to the surface, drain and season with the pesto of beans, a pinch of chilli pepper and the diced shrimp tails.

Finally decorate with the whole shrimp tails and the remaining mint leaves.

Serve the gnocchi hot with a sprinkling of grated pecorino cheese.

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Tags: Fish first courses