Gnocchi with Prawns and Brown Butter

Time for a new prawn recipe.  I recently began making home made gnocchi and these little potato dumpling go so well with prawns, and of course prawns go so well with butter. A perfectly heavenly dish.  

Making gnocchi is a little time consuming, but the process is pretty simple. I find that using left over mashed potatoes that have been refrigerated for at least 24 hours is the best.  They are nice and dry, but flavoured well.  Put 1/2 cup of flour on the counter, next add 2 cups mashed potato and make a well in the centre.  Crack an egg into the well and then add 1/2 cup flour.  Use your hands to mix everything together into a loose dough.

Knead the dough for a minute or two, adding a little more flour if it is too sticky, and form a ball.  Take a small amount of the dough and roll out a long rope.  Cut into inch long pieces.

Cook the gnocchi in boiling salted water.  They are done when they rise to the top, this only takes 1-2 minutes.  

To make the sauce, melt 1/4 cup of butter in a large non stick fry pan and add a chopped small onion and a chup of chopped mushrooms (I have also made this with asperagus or peas).  Cook low for 10-15 minutes until the butter begins to brown, stirring often.  Add raw prawns, and cook for 3 minutes on each side.

 Add cooked gnocchi, 1 tbsp chopped fresh dill and salt & pepper to taste.  Toss together to coat gnocchi.