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Prawn and Tomato Gnocchi

Prawn and Tomato Gnocchi

with Brazil Nut Pesto

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Once you’ve seen how easy it is to make a homemade pesto, bursting with fresh herby flavour, you’ll never reach for the shop-bought variety again! Paired with pan-fried crispy gnocchi and deliciously juicy prawns, this 30-minute recipe makes for an easy but impressive dinner.

Allergens:NutsMilkEggCereals containing glutenCelerySulphitesCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

25 grams

Brazil Nuts


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

300 grams


(ContainsCereals containing gluten)

1 tin(s)

Tinned Plum Tomates

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams

King Prawns


Not included in your delivery

4 tbsp

Olive Oil

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3079 kJ
Energy (kcal)736 kcal
Fat43.0 g
of which saturates9.0 g
Carbohydrate62 g
of which sugars13.0 g
Protein29 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the shallot into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the root and the dark green tops from the leek, halve lengthways and slice into thin half moons. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Roughly chop the brazil nuts.


Pop your chopped parsley leaves in a small bowl with your brazil nuts and the hard Italian cheese. Add the olive oil (amount is specified in the ingredient list), a pinch of salt and a grind of black pepper and mix together.


Heat a glug of oil in a frying pan on medium-high heat. Add the gnocchi and fry until it is golden and crispy, 10-12 mins. TIP: Make sure to stir the gnocchi to ensure all sides are crispy.


Meanwhile, put a large saucepan on medium heat with a drizzle of oil and add the shallot and leek. Cook until soft, 5 mins. Next, add the garlic and parsley stalks. Cook for 1 minute more.


Add the plum tomatoes to your pan with the shallot and leek. Use a wooden spoon to break them up. Add the water (amount specified in the ingredient list) and stir in the vegetable stock pot. Stir to dissolve the stock pot and bubble away for 7-8 mins.


Stir the king prawns into the tomato sauce and cook for 7 mins. TIP: The prawns are cooked when pink on the outside and opaque all the way through. Add the prawn and tomato sauce to the gnocchi and stir together. Serve in bowls with a few spoonfuls of brazil nut pesto on top. Enjoy!