Ingredients

150 ml extra virgin olive oil

600 g prawns or shrimp (tails)

1 tsp capers (5 grams)

4 cloves garlic

100 g button mushrooms

150 g porcini mushrooms

20 ml carob brandy

1 Podravka vegetable broth

200 ml Podravka passata

100 ml half-and-half or single cream

Podravka ground black pepper

2 tsp Vegeta Mediterranean

Potato gnocchi:

About 1 kg starchy potatoes

300-350 g Podravka all-purpose flour

2 eggs

100 g butter

2 tsp salt

pinch of nutmeg

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons90 min

• 1 Dust the prawns with Vegeta Mediterranean and leave to marinate.
• 2 Add 2-3 tablespoons of olive oil into a saucepan and fry the marinated prawns. Squeeze one lime into the saucepan, add capers, the remaining olive oil and minced garlic.
• 3 When the prawns or shrimp are done, add sliced porcini and button mushrooms, stir in 1/8 cup of carob brandy and one Podravka vegetable broth cube.
• 4 Top with water, bring to boil, add the passata and cook briefly.
• 5 Incorporate half-and-half or single cream into the sauce to thin it down to a pink hue, and season with black pepper.
• 6

  Potato gnocchi

• 7 Boil the potatoes, peel the skin immediately and push through the ricer while still warm. Add butter and allow to cool before incorporating the egg, flour, salt and nutmeg.
• 8 Knead lightly into a soft dough.
• 9 Cut the dough and roll out into snake-shaped logs on a floured surface. Cut and shape the gnocchi as desired.
• 10 Cook in batches in a large pot of boiling water. The gnocchi are done as soon as they pop up back to the surface.
• 11 Rinse and drain well.