One-Pan Creamy Prawn Gnocchi
with Cherry Tomato & Baby Spinach
- Crustaceans
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
In this one-pan wonder, fried gnocchi crisps up to perfection, creating a delicious base for weeknight dinner. Team the tender gnocchi with some savoury chicken and a creamy sauce to top it all off.
Ingredients
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Italian Herbs
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Savoury Seasoning
1
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
2
Garlic
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. • Meanwhile, halve snacking tomatoes. Finely chop garlic. TIP: Add extra oil if the gnocchi sticks to the pan.
• Return frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic, pop's savoury seasoning and tomato, tossing, until fragrant and softened, 1-2 minutes.
• Reduce heat to medium. Add chicken-style stock powder, Italian herbs, light cooking cream and the water, stirring until bubbling, 1 minute. • Add cooked gnocchi and baby spinach leaves, until wilted, 1 minute. Season with pepper.
• Divide one-pan creamy prawn gnocchi with tomato and baby spinach between bowls. • Sprinkle over flaked almonds. Enjoy!
