Calamari and Prawn 'Gnocchi' with Fennel and Coriander- Squid Ink Vinaigrette

You will need

For the 'gnocchi'
4 x raw king prawns, peeled and each cut into 5 pieces
1 tsp chopped parsley
1 tsp chopped fennel fronds
1/2 tsp chopped fresh coriander
1/4 tsp finely grated lemon zest
1 tbsp extra virgin olive oil
• 20 x 5cm squares of cleaned calamari

For the squid ink vinaigrette
80ml olive oil
1 x small garlic clove, finely chopped
1 tsp finely chopped red chilli
1 tsp sherry vinegar
1 lemon, juice only
1 tbsp squid ink


1 To make the ‘gnocchi’, mix together the prawns, herbs, lemon zest and oil. Lay a piece of clingfilm on a worktop and place a square of calamari on top, and a piece of prawn on top of that.

2 Wrap the calamari and prawn very 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.

3 Place the tray in the steam oven and cook at 65°C for 7 minutes, then remove from the steam oven and allow to rest for a further 2 minutes before unwrapping to serve.

4 To make the vinaigrette, heat a touch of the oil in a pan, add the garlic and chilli and sweat together. Add the rest of the oil, sherry vinegar, lemon juice and squid ink and stir well. Serve spooned over the ‘gnocchi’.

For more ideas, advice and cookery courses, click here