I find some homemade Ricotta Gnocchi works beautifully with this recipe as it’s super light however if you are lacking time or the inclination, a store bought Potato Gnocchi will get you through!

Ingredients - The Easy Way

500gm Store bought Potato Gnocchi
350g Thawed Peeled Green Prawns, cut in half from belly to back
2 Tablespoons Olive Oil
A pinch of Sea Salt

Ingredients - The Best Way

500gm Freshly Made Ricotta Gnocchi
500g Green Prawns, peeled, deveined and cut in half from head to tail through the belly
2 Tablespoons Olive Oil
A pinch of Sea Salt

Ingredients - Burnt Butter - The Only Way

50g Salted Butter
⅓ Cup Picked Fresh Sage Leaves (no stalks)
½ Teaspoon Micro Grated or Minced Garlic
A Good Pinch of Sea Salt

Method - Cooking The Gnocchi

In a large pot bring water to the boil, add a small handful of cooking salt then add all the gnocchi. Boil for around 1 minute and as each piece floats to the top, immediately put them out of the water and place in a bowl. Once all out, add 2 tablespoons of olive oil to the bowl and toss the gnocchi through to oil, this will stop them sticking… toss them every 5-10 minutes to ensure they stay look.

At this stage you can either refrigerate the gnocchi for up to a day or 2 otherwise pan fry in a large pan on a high heat for a minute or so on each side until golden brown.

Method - Sauce

Pan fry the prawns in a tablespoon of olive oil on a high heat for 1-2minutes maximum then remove from heat, wipe the pan then add the butter and sage and cook on a medium-high heat for 1 minute then stir the garlic in and cook for another minute or until the butter turns nutty brown. Toss the Prawns back in the pour the buttery prawns and crispy sage over the gnocchi.

EAT.