Pan Fried Australian Prawn Gnocchi with Capers, Lemon and Herbs

prawn gnocchi

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500g fresh or frozen potato gnocchi
Sea salt and freshly ground black pepper
Cooking oil for frying
½ cup extra virgin olive oil
500g frozen green Australian prawn meat or cutlets
Pinch of dried chilli flakes
1 tablespoon minced fresh garlic
2 tablespoons fine lemon zest
¼ cup finely chopped capers
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
60g butter, cut into cubes
1/4 cup white wine
1tbsp lemon juice
To serve: baby rocket, red wine vinegar & extra virgin olive oil, salad, salt and pepper, crusty bread

Pre poach gnocchi, spoon onto a tray and oil until ready to fry.
Preheat a non-stick pan on medium. Add a small amount of cooking oil to the pan and sauté the gnocchi in batches.
Carefully turn with tongs so they are golden on each side. Remove and keep warm while you finish the rest.
To the same pan, add the extra virgin olive oil, prawns, chilli flakes, garlic, lemon zest and capers. Fry gently for 1–2 minutes, being careful not to burn the garlic. Add the wine and cook for another 1-2 minutes. Remove from heat and toss in the gnocchi, parsley, basil and cubes of butter. Add the lemon juice and season with a little sea salt and black pepper. Stir to combine.
Serve with a fresh salad and crusty bread

This recipe is also available in a free print-at-home recipe book.

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