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Gnocchi with prawns and chorizo recipe
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Prep Time:
7 minutes
Cook Time:
7 minutes
Total Time:
14 minutes
Succulent prawns and spicy chorizo atop pillowy gnocchi, a crowd-pleasing delight!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 chorizo sausage, coarsely chopped
  • 200g Perino tomatoes
  • 500g raw banana prawns, peeled leaving tails intact, deveined
  • 500g pkt chilled Potato Gnocchi
  • 60g pkt Baby Rocket
  • Lemon wedges, to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, heat the oil. Add the chorizo and cook, stirring, for 2 minutes until golden brown. Then, add the tomatoes and cook for another 2 minutes until they begin to collapse.
  • Add succulent prawns to the vibrant tomato mixture in the sizzling pan and cook, stirring gently, for 5 minutes or until the prawns delicately curl and become beautifully colored.
  • Cook the gnocchi in a large saucepan of boiling water according to package instructions, then drain.
  • Combine the gnocchi with the prawn mixture in the pan, tossing gently. Sprinkle with fresh rocket and serve alongside lemon wedges.

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