Purple potato gnocchetti with asparagus and prawns

INGREDIENTS FOR 4 PEOPLE
400 g boiled purple potatoes
60 g Italian '00' flour
60 g durum wheat flour
Salt
SAUCE
500 g boiled asparagus
A little vegetable stock
Extra virgin olive oil
Pepper and salt
24 prawn tails
Butter and oil
Salt and pepper
Grated Parmigiano
I boil potatoes from cold salted water about 40 minutes and peel.

I rice while hot.

I cool slightly on the surface, add salt and make a well.

I add both flours, water if too dry or flour if too soft.

I knead a smooth ball, wrap and rest about 1 hour.

Meanwhile, I make stock with a litre water, 1 carrot, 1 celery stalk, half an onion, a courgette and little salt.

I prepare and boil asparagus with a little bite, reserve tips, discard tough ends and keep middles.

I blend middles with vegetable stock.

I gradually add oil, salt and pepper while blending.

I fry a tablespoon chopped onion in a little butter and oil.

I add the semi-runny asparagus sauce, check salt and gently cook 10 minutes, thinning with stock if needed.

I shell and devein prawns.

I quickly sauté in butter and oil.

After a few minutes, I add asparagus tips briefly, season with salt and pepper and reserve asparagus warm on a plate.

I take dough from fridge, form ropes and cut small gnocchetti.

I ridge on a wooden board.

I boil in salted water, drain when floating into prawns and let flavours develop, adding stock if needed. I spread hot asparagus sauce on plates, add gnocchi and prawns and arrange asparagus radially, finishing with little Parmigiano and oil.