Chorizo, Prawn and Yellow Courgette Pan-Fried Gnocchi
with Veggie 'Nduja Sauce and Balsamic Dressed Rocket
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Egg
- Crustaceans
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with yellow courgettes. Gorgeously golden, yellow courgettes are just a mutation of regular courgettes, with bright yellow skin rather than dark green. Slightly sweet, savoury and stunningly summery.
Ingredients
1 unit(s)
Yellow Courgette
40 grams
Vegan ‘Nduja
1 unit(s)
Onion
60 grams
Diced Chorizo
(Contains: Milk)
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the yellow courgette and slice into 1cm thick rounds. Add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
c) When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins.
d) Halfway through, drizzle over half the veggie 'Nduja and toss to coat. Return to the oven for the remaining time.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a saucepan on medium-high heat.
c) Once hot, add the onion and chorizo. Season with salt and pepper and fry, stirring occasionally, until the chorizo is golden and the onion is softened, 6-8 mins.
d) While the chorizo fries, peel and grate the garlic (or use a garlic press). Drain the prawns.
a) Stir the garlic and prawns into chorizo and onion. Fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
b) Stir in the passata, red wine stock paste, remaining veggie 'Nduja (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
c) Simmer, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the gnocchi.
c) Cook, turning regularly, until lightly golden and crispy, 5-6 mins.
a) Stir the pan-fried gnocchi and hard Italian style cheese into the 'Nduja sauce.
b) Stir in the butter (see pantry for amount) until melted. Season with salt and pepper.
c) Add a splash of water if you feel it needs it.
d) Once the courgette has roasted, drizzle over the honey (see pantry for amount) and turn to coat.
a) Share the chorizo and prawn gnocchi between your serving bowls.
b) Top with the hot honey courgette rounds.
c) Scatter over the rocket and drizzle over the balsamic glaze to finish.
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