CREAMY PRAWN, BASIL & MOZZARELLA GNOCCHI
As comforting and creamy as a hug from your favourite person, even more reason to share.
500g Italian ready-made gnocchi
Red bell pepper chopped
Small red onion chopped
100ml fruity white wine
1 x 700 ml bottle of passata (tomato puree)
3 gloves of garlic chopped
300g raw prawn meat
1 ball of Fior di latte mozzarella
Great quality extra virgin olive oil
200g halved cherry tomatoes
200ml fresh cream
Sauté onion, bell peppers, cherry tomatoes and garlic until soft and then add the prawn meat. Sauté again for 2-3 minutes. Add the white wine.
Once it has reduced by half, add the passata and cream. Simmer for approximately 5 minutes until sauce comes together & until it reaches your desired consistency. Season to taste. It should be a rich pink colour
Cook Gnocchi in salted water until comes up to the surface of the boiling water. Drain and mix well with the sauce & simmer in the sauce for 1 minutes
Place Gnocchi in preferred serving dish. Add a hand full of halved cherry tomatoes and shredded mozzarella. Garnish with basil leaves, crushed black pepper and a generous drizzle of good quality olive oil.
Enjoy with toasted garlic Ciabatta and chilled sauvignon blanc
When cooking pasta, do not refresh it in water as it will soak up the water. Just drain from the cooking liquid, mix with a good drizzle of olive oil and leave to cool on a large baking tray spread out.
Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.