Gnocchi with Prawns and Pomorosso
½ onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli or ½ tsp chilli flakes
250g cherry tomatoes (pomorosso), halved
300g raw prawns
A good pinch soaked in a little warm water
½ cup basil leaves
Sea salt and freshly ground black pepper
Heat the EVO in a pan and add the onion, garlic and chilli then sauté for 4 minutes. Add the tomatoes and toss gently for 2 minutes. Add the prawns and cook for a further 5 minutes then add the salsa pronta, saffron with soaking liquid and half of the basil leaves. Season.
Cook the gnocchi in plenty of boiling water for 2 minutes until the gnocchi floats to the top.
Drain and add the gnocchi to the prawn mix, toss gently to coat. Garnish with the remaining basil leaves and serve immediately. (Optional: add a squeeze of lemon)
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