Ingredients

The following ingredients have 9 Servings
  • 900 gm uncooked prawns, peeled, deveined, half the shells reserved
  • 200 ml olive oil
  • 100 gm 'nduja (see note)
  • 1 bunch chrysanthemum leaves, trimmed, leaves separated (see note)
  • To taste: lemon juice
  • 8 egg yolks
  • 1 egg
  • 3 tsp extra-virgin olive oil
  • 1½ tbsp squid ink (see note)
  • 375 gm "00" flour

Instruction

  • For squid-ink gnochetti, combine yolks, egg, oil, squid ink and 1 tsp fine salt in an electric mixer with the dough hook attached, then add flour and mix on slow-to-medium speed until mixture resembles fine crumbs. Test by squeezing a handful – if it holds together nicely there's enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together and divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before using.
  • Meanwhile, pan-roast reserved prawn shells in a large saucepan over medium-high heat until caramelised (3-5 minutes). Add oil and reduce heat to low to allow the shells to infuse the oil (15-25 minutes; do not allow the oil to boil). Strain through a fine sieve into a bowl (discard shells).
  • To make the gnochetti Sardi, pinch off thumb-sized pieces of squid-ink pasta dough, then, pressing down on a piece with your thumb, roll it down a small ridged gnocchi board (see note) to form a shell-like ridged pasta shape (you may need to use a little flour if pasta sticks). Place on a lightly floured tray and repeat with remaining dough.
  • Heat half the prawn oil in a large, deep frying pan over high heat, add prawns and cook until just turning pink (1 minute). Reduce heat to medium, add 'nduja and stir until warmed through (1-2 minutes). Keep warm.
  • Cook gnochetti Sardi in a large saucepan of boiling salted water until they float to the surface (4-6 minutes). Drain, add to prawn mixture and toss together along with chrysanthemum leaves. Check seasoning (the 'nduja should provide all the salt you need) and add a squeeze of lemon to taste, then serve drizzled with remaining prawn oil.