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    Baked Gnocchi with Creamy King Prawns and Sage

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    Baked Gnocchi with Creamy King Prawns and Sage

    This easy but impressive supper combines king prawns (from the Fish Service Counter) and fresh gnocchi. It is ready in minutes and can be easily doubled to serve 8.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4


    • 2 x 350g packs Del' Ugo Potato Gnocchi
    • 2 tbsp extra virgin olive oil
    • 225g bag Waitrose Baby Spinach
    • 400g peeled raw king prawns
    • 200ml tub crème fraîche
    • Juice of ½ lemon
    • 1 clove garlic, crushed
    • 1 pack fresh sage, chopped
    • 75g Parmigiano Reggiano, grated


    1. Preheat the oven to 190°C, gas mark 5. Cook the gnocchi in a large pan of simmering water for 3 minutes, or until they rise to the surface. Drain and leave to cool.
    2. Heat half the oil in a large frying pan. Add half the spinach, season, and stir-fry over a high heat for 1-2 minutes until wilted. Repeat with the remaining oil and spinach, then divide between 4 x 200ml ramekins.
    3. Stir the prawns into the crème fraîche, then add the lemon juice, garlic and sage. Divide the cooled gnocchi between the ramekins and season well. Spoon the prawn mixture on top and sprinkle with the grated cheese.
    4. Bake for 15-20 minutes, or until the prawns are pink and the top is golden brown. Serve immediately with ciabatta bread.

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    Cook's tips

    Cooking the spinach quickly in hot olive oil wilts it perfectly. Do it in batches to make sure all the excess moisture evaporates.


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    3 stars