Potato chicche with bisque, shellfish on a bed of yellow cherry tomato sauce.

chef

Maurizio Ferrari

Serves 1
In a sautè pan  add some extra virgin olive oil and  cook the zucchini until caramelized , add the prawns and we cook for another 1-2 minutes. At this point combine the can shellfish bisque, mussels and clams(previously opened). Cook the potato gnocchi in salted boiling water, as soon as they reach the surface, drain them and add them to the sauce with some parsley. Using an immersion blender take the yellow tomato and make a smooth sauce adjusting the flavour with salt and pepper. We pour the yellow tomato sauce into a pasta bowl than we positioned the gnocchi on top of it, we garnish with the shellfish and a drizzle of extra virgin olive oil .