- Pasta types
This recipe sounds and looks posh, but it is deceptively simple and easy to make. This makes an elegant dinner party main or starter for any occasion.
66 people made this
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 6 mushrooms, sliced
- 1 teaspoon dark brown soft sugar
- 1 (500g) pack gnocchi
- 20 peeled and deveined large prawns
- 3 tablespoons reduced-fat soured cream
- 1 teaspoon paprika
- 1 pinch saffron
- salt to taste
- 2 tablespoons shredded fresh basil
- 4 tablespoons grated Parmesan cheese
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Melt the butter in a large frying pan over medium heat. Stir in the onion, mushrooms and dark brown soft sugar. Cook and stir until the onion has cooked to a deep brown colour, about 10 minutes. Remove the caramelised onions and set aside.
- Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the gnocchi and return to the boil. Cook until the gnocchi floats to the top, about 3 minutes; drain and keep warm.
- Place the frying pan over medium-high heat, and stir in the prawns. Cook and stir until the prawns have turned pink on the outside and are no longer translucent in the centre, about 5 minutes. Add the caramelised onions, soured cream, paprika and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
- Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.
Reviews & ratingsAverage global rating:(70)
Reviews in English (53)
wow what a great recipe,easy to make and has a lovely creamy taste-09 Nov 2010
A good dish that could have been even better. I agree with Lynda Q that the amount of paprika was overkill. Less would be better and none better yet. Otherwise an interesting and tasty dish, largely because of the exotic flavor of saffron. Pairing the shrimp with the gnocchi was unexpected and delicious.-09 Aug 2009
Hearty, healthy, and very comforting dish. Really enjoyed this. If you let the onions get a deep brown by slowly caramelizing them, the flavor is wonderful. Could have used more saffron. We doubled it and still needed a little more, but we like a punch of flavor, so start small and add what you need. Thanks for the great recipe!-01 Oct 2009