One-Pan Creamy Prawn & Cherry Tomato Gnocchi
with Spinach & Parmesan Cheese
- Gluten
- Wheat
- Milk
- Crustaceans
- May contain traces of allergens
- Soy
Prawns and soft pillows of gnocchi are the perfect little parcels ready to soak up all the creamy goodness in this recipe. It is so tempting that you might want to eat it straight out of the pan.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Savoury Seasoning
1
Snacking Tomatoes
1 packet
Trimmed Green Beans
1 sachet
Thyme
190 g
Peeled Prawns
(Contains: Crustaceans)
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. • Transfer gnocchi to a bowl and cover to keep warm. • Return the pan to medium high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Set aside. TIP: Add more olive oil if the gnocchi sticks to the pan.
• While prawn is cooking, cut trimmed green beans into thirds. • Halve snacking tomatoes. Pick thyme leaves.
• Return pan to medium-high heat with a drizzle of olive oil. Cook green beans and snacking tomatoes, tossing, until tender, 3-4 minutes. • Add garlic paste and savoury seasoning and cook until fragrant, 1 minute. • Stir in baby spinach leaves, thyme, cooked gnocchi and prawns, light cooking cream, the water and butter. Cook, stirring, until slightly thickened and wilted, 3-4 minutes. Season to taste.
• Divide one-pan creamy prawn and veggie gnocchi between bowls. • Sprinkle over Parmesan cheese and a pinch of chilli flakes (if using) to serve. Enjoy!
