Prawn and Gnocchi
I love the versatility of gnocchi, it was something I discovered in lockdown (Remember that) when my friend Katie made me this amazing meal with it. I’ve become partially obsessed since. It’s so easy to cook, takes on flavour like nothing else and is ready in a matter of minutes. There are definitely different qualities of Gnocchi, I’ve tried and tested them all my favourite though is definitely Rummo which is available in Supervalu. I bulk but at this point. This evening as I looked out at the rain in my post night duty delirium Its the first thing that came to mind. I had prawns in the fridge, I just go to Dunnes and get the “pil-pil” marinaded ones. They are usually 3 for 10.
I have made this with prawns but you could definitely substitute any other protein or vegetable you like.
Ingredients:
2 tablespoons of sun-dried tomato paste.
250g Rummo Gnocchi
150g Chorizo
3 cloves of garlic
1/2 onion
150g prawns
Salt & pepper
Basil fresh ideally but dried is fine
2 big tablespoons of cream cheese
Method:
- Boil the kettle
- Begin by chopping your onion and garlic finely. I also like to roughly chop up the prawns but that’s my personal preference.
- Get a medium sized pot and turn the hob on to a medium heat. Place the boiled water in and bring to a simmer.
- Place the gnocchi in the pot and allow to simmer for 3-5 minutes until al dente (cooked but still firm).
- Turn your hob on to a low heat and put in your sun-dried paste allow this to heat lightly on the pan.
- Following on from this you can turn it up to a medium heat and add in your onions, chorizo and garlic allow to fry off for a 2-3 minutes.
- Add your prawns in and stir gently.
- If the pan begins to dry out or you think the prawns are burning, add some of the pasta water, not enough to cover the prawns though or you will have a watery sauce.
- After 5 minutes strain most of the water off of the gnocchi then add your cream cheese to the pan and stir to combine.
- Finally, put the cooked prawns to the pot and mix until the sauce comes together. You can add salt and pepper to taste.
Tip: if you really want to be indulgent then you can add tea spoon of parmigiana reggiano in too. (The Italians will disagree with seafood & parmigiana but I love it)
Enjoy
P