| | 10-minute summer gnocchi and prawn salad
10-minute summer gnocchi and prawn salad
10-minute summer gnocchi and prawn salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Cook gnocchi in a saucepan of boiling salted water for 2 minutes or until gnocchi rise to the top. Drain.
  2. Heat oil in a large frying pan over high heat. Cook gnocchi, stirring occasionally for 2 to 3 minutes or until golden brown. Remove from heat. Season with salt and pepper. Cool 5 minutes.
  3. Meanwhile, place beans in a bowl. Cover with boiling water. Stand 2 minutes. Drain. Combine pesto and lemon juice.
  4. Toss gnocchi, beans, kale, prawns, tomato and radish together in a large bowl. Divide among serving bowls. Drizzle with pesto dressing.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 500g packet gnocchi
  • 2 tablespoons extra virgin olive oil
  • 80g green beans, trimmed
  • 2 x 35g sachets basil pesto finishing drizzle
  • 2 tablespoons lemon juice
  • 120g bag baby French kale leaves
  • 500g cooked king prawns, peeled, deveined, tails intact
  • 200g punnet perino duet tomatoes, halved
  • 4 red radishes, sliced
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