Creamy Sundried Tomato King Prawn Gnocchi
Ingredients
- 1 shallot
- 40g baby spinach
- 1 vegetable stock cube (use half) (Celery)
- 80g almond yoghurt (Nuts)
- 250g potato gnocchi (May contain Soya)
- ½ tsp chilli flakes
- 110g seasonal tomatoes
- 20g sundried tomatoes
- 1 tbsp garlic, basil and parsley paste
- 180g raw peeled king prawns (Crustaceans, Fish)
Description
- Finely slice the shallot. Halve the tomatoes. Roughly chop the sundried tomatoes. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the shallots, tomatoes and sundried tomatoes and cook for 6-8 mins, until softened. Add the chilli flakes and garlic herb paste, then cook for a further 1 min.
- Add the yoghurt to the pan, crumble in half the stock cube and add 100ml water (50ml for one person). Simmer for 2-3 mins, until thickened slightly. Season to taste with sea salt and black pepper. Add the prawns and simmer for a final 3-4 mins, until pink and cooked through.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and simmer for 2 mins, or until they float to the surface, then drain.
- In the final minute of cooking, rinse the spinach and stir into the sauce, until wilted. Add the cooked gnocchi to the pan and stir to combine. Add a splash of water if the sauce is too thick. Serve in bowls.
