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


  1. Prepare a fish stock using celery, 1 tomato, 1 carrot, 1 onion, and the heads of the scampi.
  2. Boil spinach leafs for 5 mins. Drain well the spinach and chop them up.
  3. Boil the potatoes.
  4. Meanwhile potatoes are boiling, clean and take the skin off the tails of the scampi and chop them up.
  5. Chop cherry tomatoes up.
  6. 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.
  7. Drain the potatoes. Chop them up and mash them using a potato masher.
  8. In a mixing bowl mix potatoes, spinach, eggs, grated parmesan cheese and plain flour. Add a pinch of salt.
  9. 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.
  10. Boil gnocchi in salty water for 2-5 mins until they appear on the water surface.
  11. 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.
  12. Serve it on a ceramic plate using a shaping steal cylinder. Put bottarga slices on top.
  13. Sprinkle with parsley.


By Gianmarco Cattari for MasterChef Ireland