Aussie Farmers Direct has teamed up with Maggie Beer to release a collection of Easter seafood recipes as part of a move to encourage Australians to include more seafood in their diet this year!


  • 750g nicola potatoes scrubbed

  • 2 free range eggs lightly beaten

  • 2 1/2 tspn salt flakes

  • 125g plain flour

  • 170g unsalted butter cold and chopped into small squares

  • 60 (around 2 bunches) sage leaves

  • 1/3 cup Verjuice

  • 1 tbspn Extra Virgin Olive Oil

  • 12 green king prawns peeled, cleaned and halved lengthways

  • To taste freshly ground black pepper

  • To taste salt flakes


  • Note::

  • 1.

    This is my take on a dish from the wonderful Alex Herbert of Bird, Cow, Fish who was such an integral member of the Pheasant Farm team in its last 6 months in 1993.

  • Method::

  • 1.

    Preheat oven to 230C.

  • 2.

    Place the potatoes into a steamer basket and place over a pot of boiling water. Steam unpeeled potatoes for 30 minutes or until cooked through but not falling apart. Set aside until just cool enough to handle, then peel.

  • 3.

    Press hot potatoes through a mouli or potato ricer into the flour that is spread out on the bench.

  • 4.

    Add the eggs and the sea salt to the potato, and quickly mix the eggs, potato and flour with a pastry scraper until it just comes together to form a dough. Do not over work the dough to prevent the gnocchi becoming tough.

  • 5.

    Divide dough into quarters, then shape each quarter into a long 2.5 centimetre wide sausage, rolling on the bench. Cut off 1.5 centimetre pieces, and then gently press the tops with the back of a fork to leave an indentation which will help the gnocchi to pick up more sauce.

  • 6.

    Bring salted water to the boil in a large deep frying pan and cook gnocchi in batches until they float to the surface (if just made, this could take as little as 30 seconds).

  • 7.

    Drain well and transfer to a flat dish.

  • 8.

    Place 150 grams of the butter and the sage leaves in a flat dish (32 x 28 x 3 cm) spreading butter and sage evenly. Bake for 5 minutes or until sage is crisp.

  • 9.

    Transfer poached gnocchi to a baking dish with butter and sage, then bake for 5 minutes.

  • 10.

    Toss the dish to flip the gnocchi or turn each over with a pair of tongs, then drizzle with half the Verjuice and return to the oven for another 3 minutes.

  • 11.

    Meanwhile, heat remaining butter and a splash of Extra Virgin Olive Oil in a frying pan over high heat and sauté prawns until pink and just cooked through. Season prawns to taste with sea salt and pepper and deglaze with remaining Verjuice.

  • 12.

    Transfer prawns and pan juices to gnocchi and gently combine.

  • 13.

    Divide gnocchi and prawn mixture among bowls bowls then serve immediately.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 262kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 26g
  • Sugar 0g
  • Sodium 295mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This Easter, Aussie Farmers Direct will be delivering a range of freshly caught seafood. To enjoy a wholly Australian Easter this year, visit

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Posted by Diana13Report
just letting you know, you don't make real gnocchi with eggs