A quick and elegant dish you can prepare at the last minute if you have homemade gnocchi!
They are coated in a saffron asparagus cream and finished with seared prawns and a touch of cognac. This recipe works beautifully even with frozen asparagus and frozen prawns, delivering full flavor, creaminess, and a restaurant-quality result in under 25 minutes. Perfect for those evenings when you want something special without spending hours in the kitchen.

Ingredients

• Homemade gnocchi: 300–350 g
• Green asparagus: 220–250 g
• Peeled prawns: 120–150 g
• Parmesan: 15–18 g
• 1 garlic clove
• Extra-virgin olive oil
• Salt and pepper
• Saffron: 1 sachet
• Cognac: 1–2 tablespoons
• Lemon zest (optional)

Directions

1. Prawn cognac pan sauce (3 minutes)
   Sear prawns 1 minute per side, deglaze with cognac, reduce, save the juices.
2. Cook the asparagus (5–6 minutes total)
   Boil 3–4 minutes: remove tips at 2–3 minutes, stems cook a bit longer.
   Blend stems with Parmesan, olive oil, seasoning and the pan juices.
   Add dissolved saffron.
3. Asparagus tips (1 minute)
   Sauté briefly in olive oil.
4. Gnocchi (1–2 minutes)
   Cook and drain once they float.
5. Combine (1 minute)
   Toss gnocchi with the cream and tips, add prawns off the heat.