Gnocchi With Tomatoes, Prawns & Basil
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Peel the prawns, cut the meat into small pieces and set aside. Put the heads and shells in a pan with half the oil, half the garlic and half the tomatoes, then fry gently for 3 minutes.
Add the chicken stock or water and boil until the liquid has reduced down to 4 or 5 tablespoons. Pass this through a sieve, taste and season and set aside until ready to serve.
Cook the gnocchi in a pan of salted boiling water until they pop to the surface, then drain.
Heat the remaining olive oil in the pan and add the rest of the garlic and the chilli flakes, then the prawns and remaining cherry tomatoes. Cook for a minute or so until the prawns are hot (and have turned pink), then stir in the gnocchi. Season with salt, pepper and shredded basil.
Divide between 4 bowls and spoon over the reserved sauce.
Extracted from Rick Stein's Simple Suppers (BBC Books, £28). Photography by James Murphy
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