Gnocchi with Langoustines, Tomato and Cream

This tasty gnocchi recipe makes for a delicious main meal that seafood fans will love. The langoustines are cooked gently in sweet tomatoes, wine and cream.

From the book Pasta
Theo Randall


Langoustines are probably my favourite shellfish of all, but can be hard to get hold of. Ideally, this recipe would be made with fresh langoustines - or better still, live ones that you boil yourself, but you’re more likely to find them cooked and frozen. If you’re in Scotland it’s a great dish to make, because langoustines are easily available there and don’t cost the earth - unlike in London, sadly.

If you can’t get hold of langoustines, a good alternative is live crayfish, a freshwater crustacean. Any decent fishmonger should be able to order some for you.


2 tbsp olive oil
1 garlic clove, finely sliced
A pinch of dried chilli flakes
300g peeled cooked langoustines
10 basil leaves, chopped
50ml dry white wine
250g ripe plum tomatoes, skinned, deseeded and chopped
50ml double cream
500g potato gnocchi
Sea salt and freshly ground black pepper


Heat the olive oil in a large frying pan, add the garlic, dried chilli, langoustines and basil and cook for 1 minutes over a high heat, until there’s a little colour on the langoustines. Add the white wine and simmer until reduced by half. Add the tomatoes and cook for 5 minutes. Add the cream and cook for a minute longer.

Add the gnocchi to a large pan of boiling salted water and cook for 2-3 minutes, until they rise to the top of the pan. Remove with a slotted spoon, drain and add to the sauce, together with a spoonful or two of the gnocchi cooking liquid to loosen the sauce if necessary. Toss together gently, season and serve.

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