Langoustine Asparagus Gnocchi
By M&S Food
Published on 04 November 2022
A homemade gnocchi recipe served with fresh asparagus and sweet langoustines; this is high-quality home cooking created by the Italian chef Francesco Mazzei for the final of the first series of Cooking With The Stars, brought to you by M&S Food. Served with an array of flavourful herbs and spices, this delicious recipe is perfect for anyone who loves Italian food. Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 100 g of ‘00’ flour, plus extra for dusting
- 15 langoustines
- 50 ml of brandy
- 25 g of pine nuts, finely chopped
- 500 g of asparagus
- 350 g of red potatoes, peeled and quartered
- 1 egg yolk
- 50 g of onion, chopped
- 100 g of leeks, chopped
- 2 star anise
- 0.5 tsp of fennel seeds
- 3 sprigs of tarragon
- 1 tbsp of tomato paste
- 500 g of rocket
- 80 g of grana padano cheese, grated
- 1 garlic clove
- 80 ml of extra virgin olive oil
- 30 g of butter
- 100 g of cherry tomatoes
- 30 g of icing sugar
- 1 lemon, zested
- 8 sprigs of dill
- 12 basil leaves
- 1 pinch of white pepper
- 50 ml of vegetable oil
Method
Step 1
Boil the potatoes, mash and set aside to cool.Step 2
Mix in the egg yolk and flour until combined.Step 3
Shape the gnocchi into a sausage shape on a floured work surface. Cut into 2cm pieces.Step 4
Blanch the gnocchi in boiling salted water until floating. Allow to cool in iced water.Step 5
To make the sauce, remove the tails from the langoustines. Heat the oil in a saucepan and fry the onion, leeks, star anise, fennel, tarragon and langoustine shells. Pour in the brandy and allow it to evaporate.Step 6
Add the tomato paste and enough water to cover. Simmer for 20 minutes, blitz and then pass through a fine sieve back into the pan. Keep warm.Step 7
Bring a pan of salted water to the boil. Blanch half the rocket for around 30 seconds and add to a bowl of iced water immediately. Drain and transfer into a blender. Add the rest of the rocket and the pine nuts, Grana Padano cheese, garlic clove and 80ml extra virgin olive oil, blitz until well combined but not too smooth. Season to taste.Step 8
Blanch the tomatoes in boiling water for 30 seconds. Peel and halve the tomatoes. Dust with icing sugar and caramelise with a blow torch or under a hot grill.Step 9
To prepare the asparagus, cut the tips into 3-4cm pieces and finely slice the stems. Blanch the stems in boiling water.Step 10
Heat the butter in a pan and fry the langoustines for 1 minute each side. Remove and set aside.Step 11
Add the sliced asparagus and gnocchi to the pan of sauce and cook for 1-2 minutes. Add olive oil.Step 12
Plate the gnocchi and top with the asparagus, tomatoes and langoustines. Finish with lemon zest, dill, basil, white pepper and pesto.