Ricotta gnocchi with prawns and vegetables

Total time: 45m
Preparation Time: 45m

For 4 people


Salvatore  Ferraro

Nutritional Information

Contains 560 Kcal, 43g Protein, 49g Carbohydrates, 20g Fat


  • Gnocchi dough
  • 50 g grated Parmesan
  • 500 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
  • 250 g ricotta
  • 3 fresh egg yolks
  • 175 g white flour
  • 0.75 bunch marjoram, finely chopped
  • 1 tsp salt
  • a little pepper
  • Gnocchi
  • salted water, boiling
  • Prawns & vegetables
  • oil for frying
  • 250 g cherry tomatoes, quartered
  • 500 g peeled raw prawn tails (organic)
  • 150 g courgettes, diced
  • a little pepper
  • 0.5 tsp salt
  • 1 dl vegetable bouillon

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  • Gnocchi dough

    Pass the potatoes through a food mill into a bowl, allow to cool slightly. Add the flour and cheese, mix together. Add the ricotta, egg yolks and marjoram, season, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
  • Gnocchi

    On a lightly floured surface, shape the potato mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls diagonally into approx. 1 cm pieces. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
  • Prawns & vegetables

    Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1 min. on each side, remove from the pan. Cut half of the prawns into approx. 1 cm pieces. Heat a dash of oil in the same pan, stir fry the courgette for approx. 3 mins. Add the tomatoes and prawns, cook briefly, season. Pour in the stock, add the gnocchi and heat through.
  • Tip:

    Use red potatoes for the gnocchi to give it a beautiful bright red colour.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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