Potato gnocchetti with prawns and courgettes in Parmigiano baskets

INGREDIENTS FOR 4 PEOPLE
250 g small potato gnocchi
20 prawn or king prawn tails
2 large courgettes
Half an onion
Parsley
Salt, pepper
Extra virgin olive oil
Use good-quality ready-made potato gnocchetti if short of time, or make them with the Potato Gnocchi blog recipe.
BASKETS
Grated Parmigiano or Grana Padano

I wash and trim the courgettes, cut into slices, sticks and finally small cubes the size of the gnocchetti.

I finely chop the onion.

I sauté it in a frying pan with a little extra virgin olive oil.

I add the courgettes, let them colour and add salt and pepper.

I shell and devein the tails, then cut into small pieces the size of the courgettes.

I add them to the courgettes and sauté briefly without overcooking, keeping the courgettes crisp. I adjust the salt and pepper.
I keep 4 prawns whole for the garnish, turn off the heat and set aside.

PARMIGIANO BASKETS
I grate the Parmigiano.

I heat a non-stick frying pan without oil.

I sprinkle Parmigiano evenly to form a crisp.

When it starts melting, I gently lift the edges and turn it over.

While still soft, taking care as it is very hot, I lift it onto an upturned bowl to shape. Work quickly: it breaks once cool.

Once cold, I turn it over onto the serving plate and continue making the others. Between baskets, I wipe the pan with kitchen paper.

Take care: they are very delicate.

I boil salted water and add the gnocchetti; they are ready when they float.

I drain them into the sauce, add a few tablespoons cooking water and toss, moving the pan back and forth to form a creamy sauce. I add chopped parsley.

I gently divide the gnocchetti between the 4 baskets, garnish with a whole prawn tail, parsley and a drizzle of oil.