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.
King Prawn Gnocchi with Sundried Tomato, Spinach & Chilli
Bring some sunshine to your table, with this creamy gnocchi pasta. Starring sun-dried tomato and juicy king prawns (responsibly-sourced, of course). It's ready in four simple steps. Just add fresh spinach, tenderstem and parsley for instant green goodness! Plus a pinch of chilli flakes, if you like some heat.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- ½ tsp chilli flakes
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 40g baby spinach
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 shallot
- 110g baby tomatoes
- 90g Tenderstem broccoli
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 garlic clove
Nutritional Information
Calories: 514
Protein: 27g
Carbs: 54g
Fat: 22g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 shallot (use half)
- 0.5 tsp chilli flakes (use half)
- 90g Tenderstem broccoli (use half)
- 2 garlic clove
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
Nutritional Information
Calories: 519
Protein: 27g
Carbs: 55g
Fat: 22g
King Prawn Gnocchi with Sundried Tomato, Spinach & Chilli
Bring some sunshine to your table, with this creamy gnocchi pasta. Starring sun-dried tomato and juicy king prawns (responsibly-sourced, of course). It's ready in four simple steps. Just add fresh spinach, tenderstem and parsley for instant green goodness! Plus a pinch of chilli flakes, if you like some heat.
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Cooking Instructions
Before you start
- Pull out a medium non-stick frying pan, medium frying pan, a sieve & a measuring jug
Get started
- Trim and cut the broccoli into thirds. Finely slice the shallot and garlic. Halve the tomatoes. Drain the prawns
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli and cook for 3-4 mins, until softened. Season with salt and pepper
- Lower the heat to medium and add the shallot, garlic and tomatoes. Cook for another 3-4 mins, until softened. Add the garlic herb paste, then cook for a further 1 min
Simmer simmer
- Add the soft cheese, sundried tomato paste and 125ml water (65ml for 1 person) to the pan. Stir to combine
- Bring to the boil, then add the prawns and simmer for 7 mins, until the sauce has thickened slightly and the prawns are pink and cooked through
- In the final 1 min, rinse the spinach, then stir into the sauce and cook until wilted. Season with salt and pepper. Add a splash of water if the sauce gets too thick
Cook the gnocchi
- Meanwhile, heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
- Finely chop the parsley and stir half into the prawn pan, along with the cooked gnocchi. Season to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn gnocchi between bowls and sprinkle over the chilli flakes (for those who'd like the heat) and remaining parsley
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