Calamari and prawn ‘gnocchi’ with fennel and coriander- squid ink vinaigrette

Add a touch of luxury to any dinner party.


Recipe courtesy of Miele

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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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’.