King Prawn, Pumpkin Gnocchi in a Thick Tomato and Basil Bisque

King Prawn, Pumpkin Gnocchi in a Thick Tomato and Basil Bisque

We are almost half way into January and I hope you have been eating your way through it. Last Saturday we certainly did that…. ATE our way through Saturday.  I had my cousin and his wife over (I consider her my sister in law, as I don’t have brothers) and we indulged.

King Prawn, Pumpkin Gnocchi in a Thick Tomato and Basil Bisque

With them being big foodies there was no other way for us to spend our Saturday afternoon. You have to book this wonderful high powered couple 3 months in advance and I’m so glad we finally cleared our schedules to eat …oops I meant meet.

Slow Roasted Lamb Shoulder
Buffalo Mozzarella, Heirloom Tomato and Golden Beets

The menu had to be pork and beef free so I opted to go with a king prawn starter, a slow roasted lamb shoulder main course, a heirloom tomato, roasted beetroot and buffalo mozzarella (recipes to come soon) and my sister in law made the most decadent lemon curd pavlova.

Lemon Curd Pavlova with toasted almonds


The starter was the winning dish of the day and I have decided to share my recipe with you. I know, I do love seafood! 

Imagine delicious homemade pumpkin gnocchi on a silky thick, creamy, lemony tomato and basil bisque topped with two grilled king prawns. Hungry much???? Don’t let the sound of it intimidate you. It should make your mouth water and want make this dish for your family and friends. Roast potatoes was a must for the lamb so I went with pumpkin gnocchi for the starter. It really is that good and what is even better is that my pumpkin gnocchi is knocking off the carbs. Bonus!!!  You can make the extra pumpkin gnocchi and freeze it for another night to go with a delicious pasta sauce of your choice.

Impress your guests with this one.

Pri’s King Prawn, Pumpkin Gnocchi on Tomato Basil Bisque

Serves 8

Pumpkin Gnocchi

800 grams pumpkin cubes

olive oil

salt and pepper

300 grams flour

200 grams semolina

handful fresh sage leaves

Preheat oven 200 celcius

Toss the cubed pumpkin with salt, pepper and olive oil

Roast for 45 minutes

Allow to cool and mash

Add flour and semolina to the pumpkin mash and form a dough, you might need to add more flour when working the dough.

Shape in sausage like rolls, cut and roll into little balls.

Bring a large pot of water to boil

Add the pumpkin gnocchi balls and boil until the begin to float

Strain

In a saucepan heat olive oil and sage leaves add your gnocchi and toss around until golden in colour

Adjust seasoning

Thick Tomato Basil Bisque

3 Tablespoons unsalted butter

1 large clove of garlic

Handful basil leaves torn into strips

50 grams tomato paste

100 grams passata

100 ml chicken stock

80 ml cream

Juice of 1 lemon

Handful grated parmesan cheese

Melt butter in a saucepan, add garlic and tomato paste (make sure the garlic doesn’t burn)

Add shredded basil

Stir well

Add passata and chicken stock allow to cook until combined, about 10-15 minutes

Add lemon juice, cream and parmesan cheese

Stir and season

Prawns

16 King Prawns

3 cloves garlic crushed

Juice of 1 lemon

Salt and pepper

Butter for frying

Combine the above and set aside

Fry in butter just before serving

Assembly

Place the tomato bisque on your plate as shown above

Place gnocchi on the tomato bisque

Gently place the grilled prawns on top

Enjoy ….

Eat your way through life!



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