Potato gnocchi with turmeric and ginger, with green asparagus and grilled prawns
A gourmet recipe for a quick and easy to prepare first course
- mamma emma potato gnocchi: 400 gr
- Fresh shrimps: 5
- Asparagus: 100 ml
- Butter: 15
- Water: 50 gr
Clean the prawns and remove the shell. Chop them up and keep some whole to decorate the plate. Cook them in a pan, add a knob of butter and a pinch of salt, and blend with brandy or white wine. Take the asparagus, wash it and cut the tips. Fry them in a pan with oil and salt for 5/7 minutes.
Melt the butter in the pan, add 1/2 glass of water, the chopped prawns and asparagus until the sauce is warm.
Pour in the gnocchi and stir gently for 3 minutes. Serve on the plate decorating with the whole prawns.