Prawn & Chorizo Gnocchi

  • 15min prep
  • 15min cook
  • 4 Servings


  • 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.