1 kg/2 1/4 lb potatoes 200 g/7 oz plain flour
1 egg, lightly beaten 50 g/2 oz Parmesan cheese, freshly grated
For the sauce 4 tablespoons olive oil
400g/14 oz langoustines or Dublin Bay prawns, peeled and chopped
1 tablespoon chopped fresh flat-leaf parsley 4 tablespoons dry white wine
100 ml/3 1/2 fl oz double cream 200 g/7 oz tomatoes, peeled and diced salt and pepper


1.Cook the potatoes in lightly salted, boiling water for 25 minutes until tender, then mash with a potato masher while still hot.
2.Add the flour, egg, Parmesan and a pinch of salt and knead to a soft, elastic dough. Divide into several pieces and shape into long rolls about 1.5 cm/ 2/3 inch in diameter.
3.Cut into 2-cm/ 3/4 -inch lengths and press them gently against the fine face of a grater. To make the sauce, heat the olive oil in a frying pan, add the langoustines or prawns and parsley and cook for 2 minutes.
4.Sprinkle with the wine and cook until it has evaporated, then stir in the cream and tomatoes. Cook for 5 minutes, then remove from the heat.
5.Meanwhile, bring a large pan of lightly salted water to the boil. Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
6.Place the gnocchi on a warm serving dish and pour the langoustine sauce over them.

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