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Prawn and tomato gnocchetti Sardi

Australian Gourmet Traveller pasta recipe for prawn and tomato gnocchetti Sardi.

By Gourmet Food Team
  • Serves 4
  • 20 mins preparation
  • 1 hr 30 mins cooking
Prawn and tomato gnocchetti Sardi
Prawn and tomato gnocchetti Sardi

This pasta dish is cooked in the style of risotto, with stock added slowly as liquid is absorbed. The starch from the pasta creates a thick broth, perfect for dipping crusty bread. You could use any short pasta you have handy in place of the gnocchetti Sardi, which is available from select delicatessens.


  • 18 medium green prawns, peeled and cleaned, heads and shells reserved
  • 1 fennel bulb, thinly sliced, fronds and trimmings reserved separately
  • 60 ml olive oil (¼ cup)
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 500 gm dried gnocchetti Sardi
  • 250 ml tomato passata (1 cup)
  • 200 ml dry white wine
  • 200 gm mixed small tomatoes, halved
  • Finely grated rind and juice of 1 lemon, or to taste
  • To serve: lemon wedges
Prawn stock
  • 2 ripe Roma tomatoes, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 garlic head, halved horizontally
  • 250 ml dry white wine


  • 1
    For prawn stock, combine ingredients, reserved prawn heads and shells and reserved fennel trimmings in a large saucepan with 1.75 litres cold water. Bring to the simmer over medium-high heat and skim occasionally until well-flavoured (40-45 minutes). Strain 1.5 litres into a clean pan (discard solids) and return to medium heat (remaining stock will keep frozen for 1 month).
  • 2
    Heat oil in a large casserole over medium-high heat, add fennel bulb, onion and garlic and sauté until tender (3-4 minutes). Add pasta, stir to coat in oil, then add tomato passata, wine, tomato and 250ml prawn stock and stir frequently until liquid is absorbed (5-6 minutes). Add enough stock to cover, stirring frequently until liquid is absorbed before adding more, until pasta is al dente and liquid thickens to a brothy sauce (30-35 minutes; there may be a little stock remaining). Add prawns, stir until just cooked through (2-3 minutes), remove from heat. Stir in lemon rind and juice, scatter with reserved fennel fronds and serve hot with lemon wedges.