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Spicy King Prawn & Kale Gnocchi
Juicy king prawns and potato gnocchi in a spicy tomato broth. Stir in kale for greens and a pinch of chilli flakes for fieriness. It's tangy, spicy and herby – packed with wow-factor flavour – and ready in 20 mins!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 shallot (use half)
- 110g baby tomatoes (use half)
- 250g potato gnocchi (use half) (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 2 tsp cornflour (use half)
- 80g sliced kale (use half)
- 1 tbsp apple cider vinegar (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 0.5 tsp chilli flakes (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 3 garlic clove
Nutritional Information
Calories: 435
Protein: 25g
Carbs: 57g
Fat: 12g
Ingredients
- 1 tbsp apple cider vinegar
- 80g sliced kale
- ½ tsp chilli flakes
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tsp cornflour
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 3 garlic clove
- 1 shallot
- 250g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 110g baby tomatoes
- 180 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
Nutritional Information
Calories: 438
Protein: 25g
Carbs: 56g
Fat: 13g
Spicy King Prawn & Kale Gnocchi
Juicy king prawns and potato gnocchi in a spicy tomato broth. Stir in kale for greens and a pinch of chilli flakes for fieriness. It's tangy, spicy and herby – packed with wow-factor flavour – and ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a jug, a medium frying pan, a large saucepan & a sieve
Make the stock mixture
- Dissolve the cornflour in a jug with 50ml cold water (25ml for 1 person), add the stock and top up with 200ml hot water (100ml for 1 person).
- Stir to dissolve.
Prep & soften the veg
- Finely dice the shallot. Finely chop or crush the garlic.
- Heat a medium frying pan with 1 1/2 tbsp oil on medium heat. Once hot, add the shallot, whole tomatoes and garlic.
- Cook for 5-7 mins, stirring occasionally, until softened. Season with sea salt.
Build the dish
- Add the oregano, chilli flakes (to taste) and vinegar to the pan. Cook for 30 seconds, then pour in the stock mixture.
- Add the prawns and simmer for 9 mins, until the prawns are cooked and the broth thickens slightly.
- Season with sea salt and black pepper
Meanwhile, get the gnocchi on
- Bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and simmer for 2-3 mins, or until they float to the surface, then drain.
Last bits & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Rinse the kale, then add to the broth, along with the cooked gnocchi. Cook for 2-3 mins, until wilted.
- Serve in bowls and garnish with any remaining chilli flakes, if desired.
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