Time: 2 ore e 10 minuti + tempo di riposo
Difficulty: media

Ingredients for 4 people:
For gnocchi:
500 g of boiled potatoes from Bologna DOP - 150 g of flour mix without gluten
gluten-free rice flour
1 egg
salt up
black pepper in beans

For seasoning:
500 g of scampi
1 shallot
1 clove of garlic
1 leek
180 g of beans Cannellini di Atina DOP
2 dl of fresh cream
1 tablespoon of lemon juice 3 spoons of brandy
3 tufts of parsley
salt up

Procedure

Soak the beans in plenty of water for 12 hours,then drain and cook in plenty of boiling water for about 2 hours, so that they are tender but not undone; drain them carefully and let them cool in a bowl with 1 tablespoon of oil.

Place the boiled potatoes in a pan lined with parchment paper and cook in a hot oven at 170 ° C for 10 minutes. Remove from the oven and mash them, dropping the puree directly into a bowl; let it cool, then transfer it to a pastry board. Combine the gluten-free flour mix, little by little, while working so that it is absorbed, then add the egg, a pinch of salt and a pinch of pepper and mix everything. Create a ball with the dough, let stand for 30 minutes, then take some pieces of dough and roll them on a lightly floured pastry, creating some salamis.With a floured knife, cut into 5 mm long chunks and shape them on the palm of the floured hand; let them rest on a tray sprinkled with rice flour.

Pour the cream into a bowl, add the lemon juice and let stand for 5 minutes in the refrigerator. Wash the prawns and cook them for 5 minutes; remove them from the cooking basket and remove them from the carapace, the tail, the legs and the head.

Peel the garlic, remove the sprout inside and chop it finely with 2 sprigs of washed parsley; sauté the minced mixture in a non-stick pan with 2 tablespoons of oil for 3-4 minutes on low heat, then add the shrimp meat and cook for 1 minute. Wet with brandy, let it evaporate over a high flame, then add the prepared cream;pass everything to the mixer and keep warm.

Then cook the gnocchi in plenty of boiling salted water, until they come to the surface; drain them with a skimmer and add them to the sauce in the pan. Let them cook for 1 minute, then add the beans and the remaining chopped parsley and mix for 2 minutes. Divide them into individual dishes and serve.

The Chef's note:
Cook the boiled potatoes in the oven, allow them to dry and reduce the moisture present in the next dough. >

then add the beans and the remaining chopped parsley and mix for 2 minutes. Divide them into individual dishes and serve.

The Chef's note:
Cook the boiled potatoes in the oven, allow them to dry and reduce the moisture present in the next dough.