Rocket gnocchetti with prawns

INGREDIENTS FOR 4 PEOPLE
GNOCCHI
400 g potatoes
100 g rocket
50 g Parmigiano
200 g Italian '00' flour
1 whole egg and 3 yolks
Nutmeg, salt and pepper
THE SAUCE
300 g small prawns; I had larger prawn tails, which I cut into pieces
60 g butter
100 ml cream
1 small glass of brandy
2 garlic cloves
5 tablespoons tomato sauce
1 small bunch parsley
Salt
I boiled the potatoes, chopped the rocket and separated the eggs, mixing them with a fork.
I put the flour on the work surface and place the mashed potatoes, chopped rocket, lightly beaten eggs, salt, pepper and nutmeg in the centre.

I start combining with a fork, then continue with my hands until the mixture holds together without being stiff. Work it as little as possible. If needed, add a little more flour at a time.

I proceed as for normal gnocchi, making little dough sausages.

I cut small gnocchi with a floured knife and dust them lightly with flour.

I arrange them on a tray lined with floured baking parchment.

THE SAUCE
In a small saucepan, I melt the butter with the garlic cloves.

I cut the prawns into pieces, leaving small prawns whole if using them, add them to the sizzling butter and deglaze with brandy.

I add the tomato sauce.

Then the cream. I let it thicken and add the chopped parsley.
Keep the sauce fairly runny, as the gnocchi will absorb it.

I boil the gnocchi and mix them with the sauce.

I serve them hot.