GNOCCHI "MARE E MONTI", in English GNOCCHI “SEA AND LAND” is a popular pasta dish that takes is name from combining sea and land ingredients.
When in winter, normally, we use to prepare gnocchi with some saucy ragù, in spring and summer, instead, we use to prepare them in a lighter white sauce.
In Italy, it is very traditional and common to prepare any kind of pasta together with fish and organic seasonal vegetable naturally grown in the mountains like asparagus or mushrooms.
This is why we call "Mare e Monti", which the ingredients vary from region to region.
This gnocchi with prawns and asparagus are the one we make in my village, which is situated is a short distance between mountains and sea.
Very simple to prepare and very delicious to taste.
So, let's prepare and enjoy this seasonal asparagus with prawns in a delicate sauce well blended with gnocchi. Don’t forget your Parmesan cheese on the top ;)
For 2 people:
GNOCCHI
The secret to a good gnocchi is the quality of the potatoes. So, please choose the right potatoes for making gnocchi, like Red Royale, Kipfer or similar sweet potatoes that are dry but not watery.
250g Potatoes, unpeeled
75g 00 flour
PREPARATION
Boil whole potatoes until tender; drain. Peel when cool enough to manage.
In your wooden pasta board, place the flour and make a well in the middle. Using a ricer puree masher, mash the potatoes and combine to the flour, and leave to cool. Prepare a large pan with water and stir to boil, also keep this on a side. When the potato are completely cold add all the flour and start to make a firm dough. Do not worry if is a bit soft as this is normal. Divide dough into small equal parts and start to roll each part on a generously floured surface. Roll into 2cm thick finger-shape. With a sharp knife, cut into 2cm pieces. When you finish, gently sprinkle more flour all over the gnocchi to avoid them sticking. Try to keep them separately between each other, also avoid to sticking together or to the board.
"MARE E MONTI" WHITE SAUCE
170g prawns
200g asparagus
1 clove garlic
Extra virgin olive oil
White wine
Salt and pepper
Parmesan cheese
Fresh chilly to taste
PREPARATION
In a medium frying pan and a low-medium heat, add the oil and the garlic; when the garlic start the get golden brown add the asparagus and fry for a few minutes.
Over high heat add the wine and let it evaporate. Add the warm water, reduce to medium heat and simmer covered with lid. When the water start to reduce and the asparagus is cooked - additional water if you think the asparagus are not cooked yet - add the prawns and salt to taste and let it cook for 3/4 minutes all together.
If you like a slightly chilly taste, you can add here some thin fresh slices of it.
Returning to your pan with the water, when boiling add the salt and the gnocchi. When the gnocchi start to float to the surface, around 1-2 min, remove quickly from the pan with slotted spoon and poor into the pan with the asparagus and prawns sauce. Place back the pan over a very high heat and by adding slowly some pasta water to cream the gnocchi with the sauce quickly by mixing with a spoon for about 30 second. Do not overcook the gnocchi and so not dry the sauce.
Remove from the heat and serve the gnocchi with fresh black pepper to tasta plash of Parmesan cheese on the top can complete your journey! I personally recommend and love it!!
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