Time: 90 minuti + tempo di riposo
Difficulty: Media

Ingredients for 4 people:
500 g of white potatoes
200 g of Special for fresh pasta Molino dalla Giovanna gluten free
70 g of amaranth gluten free
250 g of scampi
gluten-free rice flour for the dusting
extra virgin olive oil
8 g of salt up
ground white pepper
For the pesto of the chef:
65 g of basil leaves
40 g of shelled hazelnuts
1 shallot
50 g of grated Parmesan cheese
20 g of parsley
180 g of extra virgin olive oil Procedure:
Arrange the gluten-free amaranth in a fine kneading strainer , rinse it under running water and cook in boiling water for about 15 minutes; drain it and let it cool in a bowl (if necessary, squeeze it to remove the water).
Wash the potatoes and cook them in boiling water for 30-35 minutes; drain, place them on a baking sheet and bake in the oven at 200 ° C for 10 minutes, so that they dry. Sfornarle,peel and mash them, collecting the puree directly in a bowl; let it cool, then add salt and a pinch of pepper, mix, then combine the gluten-free mix for bread, very slowly, incorporating it gradually. Complete with the amaranth and work the mixture, until you get a homogeneous ball; form with this of the rolls, then cut them into chunks 1 cm long and roll them with the tines of a fork, on the side of the cut. Distribute them on a tray sprinkled with gluten-free rice flour and let them dry.
Prepare the chef's pesto. First of all it is advisable to cool the blender jug in the freezer for about 10 minutes: this step will allow to obtain a bright green pesto. Performed this operation,wash the basil and parsley leaves, dry them gently and transfer them to the mixing bowl with the hazelnuts, the peeled shallot and 170 g of oil. Operate the blender and work until a cream is obtained, then add the Parmesan and blend for a few seconds; transfer the pesto obtained in a bowl and cover it with the remaining oil.
Deprive the scampidallecarapace; wash them under running water, drain them, then place them on a sheet of kitchen foil. Cover them with a second sheet and beat them lightly with a meat tenderizer, then spread them on a baking sheet lined with baking paper and bake in the hot oven at 110 ° C for 15-20 minutes.
After cooking the prawns, cook the gnocchi in plenty of boiling salted water for about 5 minutes;drain them with a skimmer and transfer them to a bowl with the pesto. Add 1 tablespoon of the cooking water and mix gently, then distribute the gnocchi in individual dishes and complete each with 3 prawns. Serve.