Prawn Gnocchi

Recipe courtesy of Great Australian Seafood


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


1. Pre poach gnocchi, spoon onto a tray and oil until ready to fry.
2. 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.
3. To the same pan, add the extra virgin olive oil, prawns, chilli flakes, garlic, lemon zest and capers.
4. Fry gently for 1–2 minutes, being careful not to burn the garlic. Add the wine and cook for another 1-2 minutes.
5. 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.
6. Serve with a fresh salad and crusty bread.

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