Artichokes and Prawns with Gnocchi and Lemon Cream Sauce
This dish of Artichokes and Prawns with Gnocchi and Lemon Cream Sauce is surprisingly quick and easy to make. Serving the artichokes whole adds texture!
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Cooking tools:
- Potato ricer
- Kitchen scale
- Microplane
- Potato peeler
- Colander
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stockpot
- Skillet
- Slotted spoon
- Spoon
- Serving platter
Ingredients
- 4 large floury potatoes, baked, riced
- 75g OO flour
- 1 egg yolk
- 25g grated parmesan
- Salt
- pepper
- 50g butter to fry
- 6 violet artichokes prepped
- 12 large raw prawns, shell removed
- 200ml double cream
- 200ml fish stock
- Knob of butter
- Juice and zest of half a lemon
- 1 small bunch parsley chopped
- 1 small bunch tarragon chopped
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