Gnocchi with Prawn Sauce and Fried Prawns

First we put a shrimp stock for the shrimp sauce. To do this, we cut the celery stalks, carrots, onions and parsley stalks into large pieces and peel three cloves of garlic. Then we remove the shells from the shrimp. To prepare a prawn for frying, take it with two hands as I do. One holds the head and with the other you twist the shrimp tail out of the shell. Put your head aside and break open the shell of the tail on the side with your feet, so that you, like me, can easily remove the meat. Then you take a sharp knife and cut along the back of the tail. You will find a dark strand in it, which you will remove. This strand belongs to the shrimp's digestive system. After releasing the shrimp meat, clean it and the shells under cold running water. Now we prepare the prawn stock. Put some olive oil in a saucepan and fry the shrimp shells over medium-high heat until they have changed color and taken on a few toasted aromas. Then add the fennel seeds and the roughly chopped vegetables. If this has also taken on a few roasted aromas, let the tomato paste sear for about half a minute and extinguish the whole thing with white wine. Let the alcohol evaporate and add a liter of water, as well as the bay leaves and saffron. We now let the stock simmer for half an hour with and without a lid. Then we filter the fund.

While the prawn stock is cooking, we prepare our gnocchi. For this we need 500g soft-boiling potatoes, 200g flour and two egg yolks. Cut the potatoes into even pieces and cook them in salted water until they are through. Then put them on a baking sheet and let them steam out at 60 ° for 10 minutes. Then press the potatoes through a potato press. Then we add 2 egg yolks to the potato mixture and knead them briefly before we gradually add the flour. After kneading, we let the dough rest for 10 minutes and cut it into 3 to 4 equal parts. Now take part of the potato mixture and roll it out into a snake with a diameter of around 1 cm. Use a sharp knife or a spatula to cut pieces around 1cm wide. Now press the pieces onto the back of a fork and press a small pit in with your index finger. Then you roll the dough with a little pressure over the fork. This gives you the typical look of the gnocchi and a small dent on the back in which the sauce can collect. Now put the gnocchi in slightly simmering salted water. Let them infuse until they float on the surface for about 2 minutes.

Now it's time to finish cooking the prawn sauce. Put 30g butter in a saucepan and let it simmer over medium heat until it is slightly brown. Then you add the shrimp stock and let it boil briefly before we stir in the whipped cream. Then salt and set with a scoop of gnocchi water. The starch in this water thickens the shrimp sauce a little. Put some oil in a pan and fry the prawns with two whole cloves of garlic. Season with salt and pepper. Add the gnocchi to the sauce and fresh parsley to the prawns. Arrange everything together nicely on a plate and rub fresh Parmesan over it. Then there is nothing left to say to me except buon appetito. Your Phi