Crispy Garlic Butter Prawn Gnocchi with Chilli Oil
Recipe
Imagine Prawns Pil Pil in gnocchi form. A garlicky brown butter sauce with juicy prawns and burst cherry tomatoes all tossed with golden pan-fried gnocchi, which gives the same vibe as the toasty bread you have with prawns pil pil. Summer comfort at its best.
Cook time: 20 mins | Serves: 4
Ingredients:
- 5 Garlic Cloves
- 2 tbsp Olive Oil
- 1kg Fresh Gnocchi
- 100g Butter
- 600g Raw Peeled King Prawns
- 400g Cherry Tomatoes
- 1 Lemon
- 20g Fresh Parsley
- Salt
- Black Pepper
To Serve:
- 4 tbsp Chilli Oil
- 5g Fresh Parsley
Method:
- Finely chop the garlic. Heat half the olive oil in a large frying pan over a medium heat, add the gnocchi and cook for 6-8 mins, until golden, then remove from the pan with a slotted spoon.
- Add the butter to the pan and melt until foaming and bubbly. Keep cooking and swirling the pan for 3-4 mins, until the milk solids turn golden and it smells like biscuits. Add the rest of the oil along with the garlic and cook for a minute. Add the prawns and cherry tomatoes and cook for 5 mins, until the prawns are bright pink and cooked through.
- Zest and juice the lemon and finely chop the parsley. Tip the gnocchi back into the prawns and mix well to coat, then add the lemon zest, juice and parsley. Taste and season with salt and pepper
- Serve up topped with a drizzle of the chilli oil and the remaining parsley.