The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 80g baby spinach
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
-
400 x black tiger prawns (Crustaceans)(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g baby tomatoes
- ½ tsp chilli flakes
- 1 onion
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 pepper
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Allergens
Contains:
Milk, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 463Kcal |
| 441kJ | 1936kJ | |
| Fat | 3.2g | 14g |
| of which saturates | 0.7g | 2.9g |
| Carbohydrates | 13g | 55g |
| of which sugars | 2.0g | 8.8g |
| Protein | 7.2g | 31g |
| Salt | 0.61g | 2.7g |
| Fibre | 1.4g | 6.1g |
Prep in 10
High protein
5 plants
Low sat fat
Creamy Tiger Prawn Gnocchi with Sundried Tomato & Spinach
Creamy gnocchi pasta, starring juicy tiger prawns and sundried tomato paste. Garlic herb paste brings Italian flavour. Swirl in greek style yoghurt, a pinch of chilli flakes and a handful of spinach for green goodness!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a large non-stick frying pan, a sieve & a measuring jug
Get started
- Finely slice the onion. Halve the tomatoes. Finely dice the pepper into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, tomatoes and pepper. Cook for 6-8 mins, until softened. Season with salt and pepper
- Add the chilli flakes (for those who'd like the heat), garlic herb paste and sundried tomato paste. Cook for 1-2 mins
Simmer simmer
- Add the stock powder and 200ml water to the pan
- Drain the prawns, then stir into the pan and simmer for 10 mins, until the sauce is thickened and the prawns are cooked. Season with salt and pepper
Gnocchi time
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, until golden
Last bits & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Rinse the spinach and gently stir into the sauce until wilted. Remove from the heat, then stir in the cooked gnocchi and yoghurt, until creamy. Season to taste
- Serve the prawn gnocchi into bowls
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