Greg Doyle, Grant King, Katrina Kanetani

Calamari and Prawn Gnocchi with Fennel and Coriander – Squid Ink Vinaigrette

Name: Calamari and Prawn Gnocchi with Fennel and Coriander – Squid Ink Vinaigrette
Yield: Serves 4
Cuisine: Australia
Ingredients: 20 × 5 cm (2 inch) squares of cleaned calamari; 80 ml (2½ fl oz) olive oil; 1 teaspoon minced garlic; 1 teaspoon finely diced red chilli; ½ teaspoon chopped coriander (cilantro); ¼ teaspoon finely grated lemon zest; 1 tablespoon extra virgin olive oil; 20 × 5 cm (2 inch) squares of cleaned calamari; 1 teaspoon sherry vinegar; juice of 1 lemon; 1 tablespoon squid ink; 1 teaspoon chopped parsley; 4 raw king prawns (shrimp), peeled and each cut into 5 pieces; ½ teaspoon chopped coriander (cilantro); 1 teaspoon chopped fennel fronds; 4 raw king prawns (shrimp), peeled and each cut into 5 pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Calamari and Prawn Gnocchi

4 raw king prawns (shrimp), peeled and each cut into 5 pieces
1 teaspoon chopped parsley

Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free

Method

To make the gnocchi, mix together the prawns, herbs, lemon zest and oil. Lay a piece of plastic wrap on a work surface and put a calamari square on top. Place a piece of prawn on top. Wrap