Ingredients
1 tbsp Extra virgin olive oil
1 Chorizo sausage, coarsely chopped
200 g Perino tomatoes
500 g raw prawns, peeled leaving tails intact, deveined
500 g pkt chilled Potato Gnocchi
60 g pkt Baby Rocket
Lemon wedges, to serve
1
Step 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
Step 2.
Add prawns to the tomato mixture in the pan and cook, tossing, for 5 mins or until prawns curl and change colour.
3
Step 3.
Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions. Drain.
4
Step 4.
Add gnocchi to the prawn mixture in pan. Toss to combine. Top with the rocket. Serve with the lemon wedges.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Ingredients
1 tbsp Extra virgin olive oil
1 Chorizo sausage, coarsely chopped
200 g Perino tomatoes
500 g raw prawns, peeled leaving tails intact, deveined
500 g pkt chilled Potato Gnocchi
60 g pkt Baby Rocket
Lemon wedges, to serve
