Make Rick Stein’s gnocchi with prawn and tomatoes for a ‘really quick supper’

Winter recipes don’t have to be limited to heavy stews, pies, and casseroles when there are plenty of alternatives like gnocchi.

The Italian pasta variety is a staple in Mediterranean cuisine, made from flour, egg, salt and potato to form small lumps of dough.

While many enjoy gnocchi with a rich sauce, British chef Rick Stein has a much fresher formula that’s ideal for a filling and comforting meal.

Sharing the recipe in his book, Rick Stein’s Simple Suppers, the British chef claimed that the dish makes for “a really quick supper”.

He noted that while the preparation time takes longer than the cooking itself, it’s “well worth it” to extract the full, “wonderful flavour” of the prawns.

READ MORE: Gordon Ramsay’s apple-pie spiced porridge recipe is the ideal winter breakfast


Serves four:

  • 300g raw prawns in the shell
  • 40ml olive oil
  • One garlic clove
  • 250g cherry tomatoes
  • 150ml chicken stock or water
  • 600g gnocchi
  • Chilli flakes, just a pinch
  • Small handful of fresh basil leaves
  • Salt and pepper to taste

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Rick Stein’s prawn and tomato gnocchi recipe

Making the Italian dish couldn’t be easier as long as the core ingredients – prawns, basil, tomatoes and gnocchi are as fresh as possible.

Start by finely chopping the garlic and quartering the tomatoes into even chunks, then defrost the prawns if frozen and prepare the basil leaves by finely shredding them.

Peel the prawns to separate the shell before cutting the meat into small pieces.

Place the heads and shells in a pan with half the oil, half the garlic and half of the tomatoes, then leave to gently sizzle for three minutes.

Rick Stein’s prawn and tomato gnocchi recipe

Pour in the chicken stock or water and boil in the pan until the liquid reduces to just four of five tablespoons worth.

Pass this through a sieve, then season with salt and pepper to taste before setting aside until the rest of the dish is ready.

To cook the gnocchi, add it to a separate pan filled with salted boiling water and boil until the doughy shapes rise to the surface.

Drain the water from the gnocchi and set to one side ready to finish off the sauce. In a pan, add the remaining oil and garlic followed by the chilli flakes, then throw in the prawns and leftover tomatoes.

Cook this for a minute or two until the prawns turn hot and pink before stirring in the cooked gnocchi.

Season with more salt and pepper, top with the shredded basil and serve the four portions with a spoonful of the reserved sauce on top.

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