Gnocchi With Tomatoes,  Prawns & Basil
Gnocchi With Tomatoes,  Prawns & Basil

Gnocchi With Tomatoes, Prawns & Basil

Using a pack of ready-made gnocchi makes this a speedy supper. Peeling the prawns and boiling up the shells takes a few moments, but extracting every bit of their wonderful flavour is well worth it.
Photography: JAMES MURPHY

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Total Time
10 Minutes
300g of raw prawns in the shell (defrosted if frozen)
40ml of olive oil
1 garlic clove, finely chopped
250g of cherry tomatoes, quartered
150ml of chicken stock or water
600g of gnocchi
Pinch of chilli flakes
Small handful of basil leaves, shredded
Salt & black pepper
Step 1

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.

Step 2

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.

Step 3

Cook the gnocchi in a pan of salted boiling water until they pop to the surface, then drain.

Step 4

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.

Step 5

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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