This Italian pasta dish is a firm favourite of the family of Tanya Caruana, a member of the Tallis Wine team. Tanya recommends pouring another generous glass of the Tallis Dookie Hills Viognier to accompany this dish. Ingredients 500 grams gnocchi 2 tablespoons olive oil 2 garlic cloves, grated 250mL Tallis Viognier 2007 1 tablespoon tomato paste 1 teaspoon stock powder 300mL light cream 500 grams green prawns, shells and heads removed, deveined fresh parsley, chopped fresh chilli, finely chopped parmesan, grated
Cook gnocchi according to manufacturer’s instructions. Drain and set aside.
Heat olive oil in a frying pan, add garlic and Viognier and combine, allowing vapours to steam off. Add tomato paste, stock powder Free pokies casino games are available both in download and no download options, giving players the best of both worlds to choose from. and cream and stir well or use a whisk to make sauce smooth. Bring the sauce to a simmer and add the green prawn tails. Remove pan from the heat when the prawns change color, taking care not to overcook them.
Pour over freshly prepared gnocchi and garnish with parsley, chilli and parmesan cheese. Buon apetito