Postcards from Campania: Poteto Chicche (little potato gnocchi) with artichock cream and mantis shrimps

Let’s bring together in Salerno the wealth of the sea and “the gift of the sun”

Let’s bring together in Salerno the wealth of the sea and “the gift of the sun”

Coming down from the Irpinia mountains we take our way home with our eyes fixed on the sea. Our main ingredient comes from the deep sea of the Salerno Gulf and it has nothing to envy to lobster and crayfish: the mantis shrimp or sea cicada. It’s a crustacean that lives up to 200 meters deep, hiding in small caves among the rocks or on the seabed. Its sweet and prized flesh makes it perfect for a fresh and delicate recipe that takes us slowly to Spring.

We chose the round artichoke of Paestum for the preparation of the cream, a delicate ingredient known for its high quantity of active ingredients and therapeutic virtues. Its great qualitative characteristics are: fibres, calcium, phosphorus, magnesium and potassium. The sea cicadas give us instead a sweet taste and they are also rich in noble proteins and vitamin B. Thus we are going to prepare a dish full of nutritional benefits and fat-free!

These two ingredients have many qualities in common; they balance each other in an unusual and original combination. The delicate taste on the palate of the mantis shrimp will be enveloped by the warm artichoke cream and the roundness of our tasty Chicche di patate.

We have selected for you a fish recipe, ready in a few minutes thanks to the rapid cooking time of our Chicche and without any particular difficulties during the preparation. Surprise your diet with this innovative combination and enjoy this dish thanks to the aromas and flavors of our land.


500 g Antonio Amato Chicche di patate

1 k mantis shrimps

4 artichokes

1 garlic clove

white wine to taste

parsley to taste

salt to taste

pepper to taste

Antonio Amato Extra Virgin Olive Oil EVO to taste


Firstly clean the mantis shrimps, rinsing them under running water. Then use your scissors and make two cuts along both sides of the carapace and remove the shell from the pulp. Save 4 mantis shrimps to garnish your dish later. Put the mantis shrimps in a pan with a drizzle of extra virgin olive oil EVO and a clove of garlic to brown them slightly, remember not to overcook them, they are very delicate!

Now prepare the artichokes by cleaning them down to their soft heart. Cut them into four parts and cook them in a pan with a clove of garlic and extra virgin olive oil EVO to taste. Add some white wine until it evaporates. Add some parsley and water and let it go for about 10 minutes.

When they are soft, put them in a mixer until you get a cream.

Now only our Chicche are missing, cook them in plenty of salted water and drain them as soon as they float on the top. In the same pot of artichoke cream, pour our Chicche first and then the mantis shrimps, stir all the ingredients together on a very low heat and enjoy your dish!


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