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Gnocchi with Pink Cardamom 'Bisque' Sugo and Tiger Prawns
Gnocchi with Pink Cardamom 'Bisque' Sugo and Tiger Prawns – Recipe

Pillowy gnocchi and sweet prawns are coated in a blush-pink cardamom cream built on Knorr Italiana Pronto Napoli, delivering aromatic spice plus a bright, rich tomato acidity.

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Ingredients per serve

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What you need

Pillowy gnocchi and sweet prawns are coated in a blush-pink cardamom cream built on Knorr Italiana Pronto Napoli, delivering aromatic spice plus a bright, rich tomato acidity.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. 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.

  3. 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.

  4. To serve

    • Finish the gnocchi by garnishing with micro herbs.
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