Prawn & Chorizo Gnocchi

1 tbs extra virgin olive oil

1 chorizo sausage, coarsely chopped

200g Perino tomatoes

500g raw banana prawns, peeled leaving tails intact, deveined

500g pkt Potato Gnocchi

60g pkt Baby Rocket

Lemon wedges, to serve

Heat the oil in a large deep non-stick frying pan over medium-high heat. Add the chorizo and cook, stirring, for 2 mins or until golden brown. Add the tomatoes and cook, stirring, for 2 mins or until tomatoes begin to collapse.

Add prawns to the tomato mixture in the pan and cook, tossing, for 5 mins or until prawns curl and change colour.

Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions. Drain.

Add gnocchi to the prawn mixture in pan. Toss to combine. Top with the rocket. Serve with the lemon wedges.