Served with scampi sauce and tiny bottarga slices.
- 200 g spinach leafs
- 300 g potatoes
- 500 g flour
- 2 eggs
- 150 g parmesan
- 300 g scampi
- 2 scalogno (type of onions)
- 1 onion
- 1 tomato
- 1 carrot
- 1 celery
- 12 cherry tomatoes
- 10 g bottarga (smoked fish eggs)
- basil leafs
- Prepare a fish stock using celery, 1 tomato, 1 carrot, 1 onion, and the heads of the scampi.
- Boil spinach leafs for 5 mins. Drain well the spinach and chop them up.
- Boil the potatoes.
- Meanwhile potatoes are boiling, clean and take the skin off the tails of the scampi and chop them up.
- Chop cherry tomatoes up.
- Chop one scalogno up and put it into a wok pan along with extra virgin olive oil. Fry for 2 minutes and then add the tomatoes. Fry for a minute and then add the scampi pieces. Cook for 2 minutes, adding fish broth in case it gets dry.
- Drain the potatoes. Chop them up and mash them using a potato masher.
- In a mixing bowl mix potatoes, spinach, eggs, grated parmesan cheese and plain flour. Add a pinch of salt.
- Spread some flour on the table. Using the mix (see above) make some biro shapes 1 cm in diameter and 20 cm long approx. Cut it regularly every 1 cm obtaining cubes shapes. Sprinkle with plain flour.
- Boil gnocchi in salty water for 2-5 mins until they appear on the water surface.
- Drain the pasta and put it in the frying pan with the scampi sauce. After 1 minute add some fish broth and cook it for 2 minutes.
- Serve it on a ceramic plate using a shaping steal cylinder. Put bottarga slices on top.
- Sprinkle with parsley.
By Gianmarco Cattari for MasterChef Ireland