Pillowy gnocchi and sweet prawns are coated in a blush-pink cardamom cream built onKnorr Italiana Pronto Napoli, delivering aromatic spice plus a bright, rich tomato acidity.
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Preparation
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What you need
Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Pink cardamom ‘bisque’ sugo
- Heat the half amount of oil in a pot over medium heat. Add the onion and cardamom pods and sauté for 5 minutes until softened and aromatic.
- Add the bisque and white wine, then cook for a further 5 minutes, allowing the alcohol to reduce. Stir in the cream and simmer gently on very low heat for 10 minutes. Using a stick blender, blitz until smooth.
- Strain the sauce through a sieve and transfer to a clean pot. Bring the sauce to the boil, add Knorr Italiana Pronto Napoli, then simmer for 5 minutes. Remove from heat and allow the sauce to cool.
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Prawns and pasta
- Heat the remaining oil in a pan over medium heat. Add the prawns and sauté for 2 minutes until just cooked. Add the pink cardamom ‘bisque’ sugo and simmer for 2 minutes.
- Add the gnocchi and continue to simmer for a further 3 minutes, allowing the sauce to fully coat the gnocchi.
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To serve
Finish the gnocchi by garnishing with micro herbs.
