Ultimate Mediterranean Style Prawn & Chorizo Gnocchi
with Garlic Bread and Tomato Rocket Salad
Pairing king prawns with smoky chorizo, this indulgent Ultimate Mediterranean Style Prawn & Chorizo Gnocchi brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)
60 grams
Diced Chorizo
(Contains: Milk)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains: Crustaceans)
25 grams
Sun-Dried Tomato Paste
125 grams
Baby Plum Tomatoes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Utensils
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6. Bring a large saucepan of water to the boil with ½ tsp salt for the gnocchi.
Trim the courgette and slice into 1cm thick rounds. Halve the pepper and discard the core and seeds. Chop into 2-3cm chunks.
Add the courgette and pepper to a baking tray and drizzle with oil. Sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the top shelf of your oven until softened and browned, 14-16 mins. Turn halfway through cooking.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the remaining garlic and stir-fry for 30 seconds. Season with salt and pepper.
Add the passata, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
Drain the prawns. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, when boiling, add the gnocchi to the saucepan of water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins. Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
Bake the garlic bread on the middle shelf of your oven until golden, 4-5 mins.
Meanwhile, halve the baby plum tomatoes.
When the vegetables have cooked, stir them into the sauce in the frying pan. Add the sun-dried tomato paste.
Add the gnocchi and half the cheese. Stir well to combine.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the gnocchi and sauce between bowls. Sprinkle over the remaining cheese.
In a serving bowl add the rocket and baby plum tomatoes. Drizzle over the balsamic glaze and toss to coat. Serve the salad and the garlic bread on the side.
