Name: Gnocchi con Scampi
Yield: Serves 4 (abundantly) or 6 (scantily)
Cuisine: Italy
Ingredients: 1 tablespoon cognac or brandy; 600 g (1 lb 5 oz) tinned peeled tomatoes; 3 tablespoons olive oil; 1 tablespoon cream; 1 tablespoon chopped parsley; 1 tablespoon butter; a pinch of peperoncin; 60 ml (2½ fl oz/¼ cup) white wine; 2 garlic cloves, chopped; ½ white onion, finely chopped; 9–10 scampi (langoustines, red-claw or large prawns) – you need about 150 g (5½ oz) scampi meat; about 150 g (5½ oz) plain (all-purpose) flour, less if possible; 650 g (1 lb 7 oz) floury potatoes, washed but unpeeled

Preparation info

Serves
6
(abundantly) or (scantily)

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This will serve 4–6, depending on what else you’re serving at the table. I am making the assumption that you would prefer a small serving of something rich & that you’ll probably be following with a Fritto misto or mixed grill, you may have already had a crab salad as an antipasto & you’ll want space for some mascarpone cream afterwards, or perhaps you’ll just manage a Sgroppino. Maybe you’ll be lunching outside o