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Cook the gnocchi according to pack instructions. Reheat the butter and prawns, add the asparagus, toss with the gnocchi and serve immediately, scattering over remaining lemon zest. Add the onion mix, sour cream, paprika and saffron.
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Ingredients requirements of Gnocchi With Prawns & Chorizo:
- Prepare 500 g of gnocchi,
- Take 100 g small prawns,
- Make ready 60 g of chorizo, chopped into small cubes,
- Take 2 cloves garlic sliced really finely,
- Make ready 1 tbsp for light butter,
- You need 1 pinch smoked paprika,
- Get Cracked black pepper and salt to season
- Take Cooking spray oil
- Prepare for Fresh basil a few leaves chopped and some to garnish
Serve the gnocchi over the sauce, completing the dish with the sautéed prawns and some freshly ground pepper. Stir in the gnocchi, cooked mushrooms, shrimp and onions mixture, and spinach. Top with the rest of the Parmesan cheese and place in the oven. Heat remaining olive oil in a large skillet over medium-high heat.
Gnocchi With Prawns & Chorizo instructions:
- Bring a saucepan of salted water to the boil and also heat up a large frying pan over a high heat. Once the frying pan is nice and hot spray in some oil liberally then add in the chorizo and garlic.
- Add the gnocchi to the boiling water and begin to cook according to packet instructions. They should only take 3-4 minutes.
- As the gnocchi cooks, add the shrimp in with the garlic and chorizo. Season with pepper and a tiny pinch of salt. Add a pinch of smoked paprika. Stir everything together. Add a couple of spoons of the cooking water from the gnocchi in with the prawns to deglaze the pan. Turn down the heat to medium low. Drain off the gnocchi once cooked (they will be floating to the surface of the water).
- Add the gnocchi into the frying pan and toss everything together. Add the chopped fresh basil leaves and the butter. Allow the butter to melt down then toss everything together once more. Serve up and garnish with the remaining fresh basil. Eat and enjoy! :)
Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. I'm really trying to hit them all, especially with this gnocchi shrimp scampi here. Now we have the best elements of a shrimp scampi here - the garlicky, buttery, melt-in-your-mouth goodness, of course. And it's soaking up the perfectly golden-brown toasted gnocchi and sauteed shrimp. Made the sauce in separate pot.
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