This flavour-filled medley of prawns and chorizo are served on a bed of gnocchi, much to the delight of everyone at the dinner table! Hurrah!

Prep Time : 0:07 | Cook Time : 0:07 | Total Time : 0:14 | Serving : 4 person.

Ingredients

• 1 tbs extra virgin olive oil

• 1 chorizo sausage, coarsely chopped

• 200g Perino tomatoes

• 500g raw banana prawns, peeled leaving tails intact, deveined

• 500g pkt chilled Coles Potato Gnocchi

• 60g pkt Coles Australian Baby Rocket

• Lemon wedges, to serve

Method

• 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.

• Step 2

  Add prawns to the tomato mixture in the pan and cook, tossing, for 5 mins or until prawns curl and change colour.

• Step 3

  Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions. Drain.

• Step 4

  Add gnocchi to the prawn mixture in pan. Toss to combine. Top with the rocket. Serve with the lemon wedges.