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)
  • parsley
  • 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

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