Gnocchi Con Cicale Di Mare

Gnocchi Con Cicale Di Mare

Method
Serves 4
Gnocchi

Preheat oven to 200°C and roast potatoes for 1.5 hours. Once cooked, cut in half and spoon out the flesh. Allow to cool until lukewarm (approximately 30 minutes).
In a large bowl, combine potato, eggs, flour, parmigiano, salt and bind with your hands until mixed.
Roll in 50cm tubes with a 20-cent piece diameter. Cut tubes every 2-3 centimetres into gnocchi, using extra flour to stop the gnocchi sticking to your bench.

Sauce

Heat a pan and add extra virgin olive oil, garlic and Dijon mustard.
Add bug meat and cook until the meat has colour.
Add brandy (watch out for the flame!), and allow to evaporate. Once evaporated, add cream and reduce.
Add stock and Napoletana sauce and cook for 7 minutes.
Boil gnocchi until they begin to rise. Once they have all risen, remove from the water and add them to the pan with the parsley and additional extra virgin olive oil. Stir and toss over heat before serving.

To Serve

Spoon gnocchi evenly into four bowls.
Garnish with parsley and serve immediately.


This has been the signature Ecco dish since its opening in 1994 and remains the best selling dish today.

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