Gnocchi with Prawns, Zucchini and Saffron

Gnocchi with Prawns, Zucchini and Saffron

Saffron is subtle but also very fragrant. This spice that originates from a flower called “crocus sativus” adds a subtle sweetness and elevates the humble potato dumpling. Just like Lonno Lodge, there’s an undeniable sense of opulence in this dish.

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Gnocchi with Prawns, Zucchini and Saffron

Course: First CourseCuisine: InternationalDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Saffron is subtle but also very fragrant. This spice that originates from a flower called “crocus sativus” adds a subtle sweetness and elevates the humble potato dumpling. Just like Lonno Lodge, there’s an undeniable sense of opulence in this dish.

Ingredients

  • 400g Gnocchi

  • 200g Prawns

  • 2 Zucchini

  • Saffron

  • 2 tablespoons of Butter

  • Salt

  • 30ml Water

Directions

  • Take a pinch of saffron and steep it in 30ml of room temperature water. Allow it to sit and stir periodically to dissolve the saffron.
  • Devein and de-shell the prawns. Wash thoroughly and ensure you pat them dry well.
  • Chop the zucchini 2cm cubes to match the gnocchi.
  • In a hot pan, use the butter and sauté the zucchini over high heat until golden brown.
  • Add the prawns into the pan and continue to sauté for 2 minutes.
  • Pour the saffron and water mixture into the pan and continue to simmer for 2 minutes over medium heat. If the sauce dries-up, replenish with water.
  • Cook gnocchi in boiling salted water until they float. Strain and place gnocchi in the sauce.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.