I didn’t really have the courage to cook gnocchi until I saw Nigella do it. She empowered me to embrace gnocchi and it’s my Go To Dinner-in-a-Flash supper these days: it takes moments in the boiling water to be ready so you really can be eating supper fifteen minutes after you start cooking.
To make Prawn and Chorizo Gnocchi, you need:
1 red onion
1 packet cooked prawns- ours were large prawns, about 250g
1 finger-length chorizo, halved and sliced.
1 packet gnocchi- about 500g
Lots of parmesan
black pepper, paprika, red chilli
Put a pan of salted water on to boil.
So to start, slice the courgette- I cut the slices in half- and fry in a pan until they almost start going black on the outside. Put to one side.
In the same pan fry the sliced onion over a medium heat until softening, then add the sliced chorizo and cook for a few minutes to release the oils which have a lovely deep red colour. Add in the prawns and the cooked courgette and cook for a few minutes until piping hot. Sprinkle with ground paprika and black pepper. You can also stir through some diced red chilli (I use the Lazy Chilli- about 1/2 tsp) for some warmth. Remove from the heat, spritz with lemon juice.
Tip the gnocchi into the now boiling water and wait until the little puffs come to the surface of the water. Scoop out and add to the pan with the other ingredients. Grate an absurd amount of parmesan over the top and stir through.
Serve and eat immediately.