Potato gnocchi with prawn meat, burnt butter, verjuice and fried sage - Alex Herbert - Good, Simple,

Name: Potato gnocchi with prawn meat, burnt butter, verjuice and fried sage - Alex Herbert - Good, Simple,
Ingredients: 1.5 kg desiree potatoes; 1 egg (55 grams); 2 teaspoons sea salt; 2 tablespoons Grana Padano (grated on a microplane); 125 gms plain flour (approx. 1/2 cup); 6 tablespoons unsalted butter; 6 large green king prawns (deveined and chopped into 1cm pieces (Freeze the shells to make prawn stock.)); 2 tablespoons verjuice; 2 tablespoons flat-leaf parsley (chopped); 2 teaspoons salted capers (which have been brought to the boil from a cold water start, twice.); 18 sage leaves; 100 gms butter

alexherbert.com.au

Indulge in Alex Herbert's modern twist on classic potato gnocchi, paired with prawns, burnt butter, verjuice, and fried sage. A homage to Franca Manfredi’s culinary masterpiece.

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Ingredients

1.5 kg desiree potatoes
1 egg (55 grams)
2 teaspoons sea salt
2 tablespoons Grana Padano (grated on a microplane)
125 gms plain flour (approx. 1/2 cup)
6 tablespoons unsalted butter
6 large green king prawns (deveined and chopped into 1cm pieces (Freeze the shells to make prawn stock.))
2 tablespoons verjuice
2 tablespoons flat-leaf parsley (chopped)
2 teaspoons salted capers (which have been brought to the boil from a cold water start, twice.)
18 sage leaves
100 gms butter