Gnocchi with Porcini Cream Sauce and Prawns

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Ingredients for 10 portions
  • 30 Prawn(s) 50 g each
  • For the Gnocchi
  • 125 g QimiQ Classic, room temperature
  • 1000 g Floury potato(es), cooked
  • 4 Egg yolk(s)
  • 300 g AP Flour, coarse grain
  • 10 ml Olive oil
  • Salt and pepper
  • Nutmeg, grated
  • For the sauce
  • 400 g QimiQ Sauce Base
  • 600 g Porcini mushrooms
  • 20 g Butter
  • 150 g Onion(s)
  • 100 ml White wine
  • 300 ml Vegetable stock
  • Thyme
  • Salt and pepper
Method
1.
For the Gnocchi, briskly mix all the ingredients together to form a compact dough. Add more flour if required.
2.
Roll into a sausage shape approx Ø 0.8 inches and chop off to form into Gnocchi dumplings.
3.
For the sauce, fry the porcini in butter. Add the onion, fry until soft and douse with the white wine. Add the vegetable stock.
4.
Bring to a boil and season to taste. Stir in QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
5.
Fry the prawns. Cook the Gnocchi in salted water, drain and serve with the hot prawns and porcini sauce.