Prawn
Prawn & Chorizo Gnocchi
Pan-fried chorizo and blistered Perino tomatoes tossed with banana prawns and soft potato gnocchi, finished with baby rocket and lemon. On the table in thirty minutes.
Directions
1
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.
2
Add prawns to the tomato mixture in the pan and cook, tossing, for 5 mins or until prawns curl and change colour.
3
Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions. Drain.
4
Add gnocchi to the prawn mixture in pan. Toss to combine. Top with the rocket. Serve with the lemon wedges.