For the ‘Gnocchi'
4 raw king prawns, peeled and each cut into 5 pieces
20 x 5cm squares of cleaned calamari
1 tsp chopped parsley
1 tsp chopped fennel fronds
½ tsp chopped fresh coriander
¼ tsp finely grated lemon zest
For the Squid Ink Vinaigrette
80ml olive oil
1 small garlic clove, finely chopped
1 tsp finely chopped red chilli
1 tsp sherry vinegar
1 lemon, juice only
To make the ‘gnocchi’, mix together the prawns, herbs, lemon zest and oil. Lay a piece of clingfilm on the worktop and place a square of calamari on top, and piece a of prawn on top of that.
Wrap the calamari and prawn we tightly in the clingfilm to make a small dumpling, and then twist the ends to seal completely. Repeat with all the calamari squares, and place on a perforated steam tray.
Place the tray in a Miele Steam Oven and cook at 65°C for 7 minutes, then remove from the steam oven and allow to rest for a further two minutes before unwrapping to serve.
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