Purple gnocchi with prawns

For the gnocchi:
• 400g purple potatoes
• 100g plain or gluten free flour
• Salt

For the sauce:
• 12 king prawns (or 16-20 scarlet prawns), peeled and heads removed
• 1 garlic clove
• 1 medium shallot
• 1 bay leaf
• 2 yellow zucchini, cut into 2cm strips
• 8 parsley stalks
• 25g butter
• 1 tbsp extra virgin olive oil
• 20 ml vodka
• Chilli
• Scampi caviar
• Pilu Bottarga di Muggine

For the broth:
• Prawn heads and shells (scarlet 16/20)
• 1 tbsp extra virgin olive oil
• 1 garlic clove
• 1 medium shallot, halved
• 750 ml hot water (plus 2L boiled water)

For the pesto:
• Half a bunch of mint (40g)
• ½ garlic clove
• Salt and pepper to taste
• 30 hazelnuts (30g)
• 400 ml extra virgin olive oil

1. Preheat oven to 220°C.
2. Put the potatoes in a pot and cover them with cold water. Cook for 30-40 minutes. When cooked, drain. Be careful not to break the potatoes. Set aside to cool.
3. While the potatoes are boiling, place the prawn heads and shells in a baking dish.
4. Add the oil, garlic and shallot. Cook in the oven for 20 minutes.
5. Meanwhile, combine all the ingredients for the pesto in a blender. Set aside to rest.
6. Remove the prawn heads and shells from the oven and put them over a high heat on the stove, adding the hot water. Use a wooden spoon to crush the heads as much as possible. Cook until the water is almost completely evaporated.
7. Add the two litres of boiling water. Reduce until half of the liquid has evaporated.
8. Strain the broth and drain the liquid from the prawns. Squeeze the heads as much as possible and reserve the liquid. Set aside.
9. Peel the potatoes and add the salt. Mash the potatoes, making the salt absorb completely.
10. Bind the flour with the potatoes. Roll the dough and cut it to the desired size.
11. Bring a pot of water to the boil.
12. Place the gnocchi in the boiling water and wait until they rise to the surface. Remove the gnocchi with a skimmer or slotted spoon and place them in a container, adding a soup spoon of extra virgin olive oil.
13. Clean the prawns, using a sharp knife to remove the intestines.
14. Chop the parsley, stalks and leaves separately.
15. Salt the prawns.
16. Melt the butter in a pan over low heat.
17. Sauté the prawns for a few seconds in the butter, two at a time, making sure to leave them half raw. Place the prawns on a plate.
18. In the pan with the butter, add the olive oil, shallot, garlic, bay leaf, chilli and chopped parsley stalks. Sauté, removing the bay leaf and garlic after a few minutes.
19. Add the zucchini and cook, making sure it stays crunchy.
20. Add the vodka and flambé.
21. Add 100 ml of the broth and cook until half is evaporated.
22. Add the gnocchi.
23. Add the pesto.
24. Serve onto plates and add six prawns per serving. Garnish with a spoonful of caviar and bottarga.