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30 minutes
Fresh potato gnocchi with scampi and Porcini mushrooms
A classic of the italian cuisine, potato dumplings are combined with sea and mountain seasoning with mushrooms and scampi for an evergreen to taste.
INGREDIENTS
- 500 grams of fresh gnocchi
- 8 fresh prawns
- 300 gr of Versiilfood dried Porcini mushrooms
- 1 clove of garlic
- Evo oil
- 500 g of cherry tomatoes
- White wine
- Salt
- Pepe
METHOD
First, soak the dried Porcin mushrooms in warm water for 20 minutes.
Then rinse the prawns under fresh water and set aside. Remove the head of the carapace and set aside the pulp.
Wash the tomatoes and cut them in half.
Take a pan, grease it with a little oil and, once hot, add the tomatoes and scampi. Salt and pepper to taste and cook over medium heat for 5-7 minutes.
Boil a pot of water, salt and add the carapaces and heads. Once the cartoon is created, remove the waste: it will take about 10 minutes.
Meanwhile, in the saucepan add the dried mushrooms and blended. Cook for another 5 minutes.
When the water has come to a boil, dip the gnocchi and wait a few minutes: you will know that they are ready when they appear on the surface.
Drain them gently with a skimmer, then lay them in the pan with your sauce seas and mountains and let them flavor for a few seconds. Â
Serve, adding fresh parsley to taste.
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