KING PRAWN, BRAISED FENNEL & SAFFRON GNOCCHI SARDI
Evoking the crowd pleasing giant-pan format Paella, this will absolutely wow your friends as you breeze in from the kitchen with this. Designed to be a centrepiece ‘in the pan’ pasta dish that people dive in and help themselves from. Accompany with a crisp green salad, crusty bread and chilled white wine.
INGREDIENTS YOU'LL NEED
One large (or) two smaller Fennel bulbs finely sliced
Unsalted butter, 3 Tbsp
3 Tbsp Olive Oil
1/2 Lemon, zested and juiced
4 cloves of garlic finely sliced
Handful of soft green herbs (dill & parsley works superbly)
12 King Prawns
Small pot of Double cream (200ml)
Saffron Gnocchi Sardi (300g)
HOW TO MAKE IT
Melt butter in a good sized sautee-pan with the olive oil before adding fennel and half the lemon juice. Cover and turn the flame down, cook for about 20 minutes before tossing in the garlic and rinsed prawns (you can leave heads on or remove.... just make sure to keep shells on the body). Cover again and leave to steam whilst your pasta cooks in a large pan of salted water.
Remove the pan with the prawns and fennel from the heat, stir through the cream. Remove gnocchi Sardi from its pan with a spider spoon and toss through with the prawns. Finish with herbs and lemon zest before placing in the centre of the table and announcing to your friends, 'dig in'!