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
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1 tbs extra virgin olive oil
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1 chorizo sausage, coarsely chopped
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200g Perino tomatoes
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500g raw banana prawns, peeled leaving tails intact, deveined
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500g pkt chilled Coles Potato Gnocchi
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60g pkt Coles Australian Baby Rocket
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Lemon wedges, to serve
Method
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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.
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Step 2
Add prawns to the tomato mixture in the pan and cook, tossing, for 5 mins or until prawns curl and change colour.
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Step 3
Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions. Drain.
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Step 4
Add gnocchi to the prawn mixture in pan. Toss to combine. Top with the rocket. Serve with the lemon wedges.