Prep
10 mins

Cooking Time

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

    • • 1 bag of Florette Mixed salad

 

    • • 1 tsp olive oil for the gnocchi

 

    • • 1 tbsp olive oil for the pan

 

    • • 1/2 onion finely chopped

 

    • • 2 cloves garlic finely chopped

 

    • • ½ teaspoon dried chilli flakes

 

    • • Salt and pepper

 

    • • 1/2 chicken stock cube

 

    • • 280g cherry tomatoes

 

    • • 1 tbsp tomato puree

 

    • • 300g gnocchi

 

    • • 165g raw prawns

 

    • • Fresh basil, around 8 leaves roughly chopped.

 

    • • 3 tbsp Parmesan

 

    <1 tsp Balsamic vinegar

Method

  1. Toss the gnocchi in a teaspoon of olive oil and air fry for 6 minutes at 200 degrees.
  2. Meanwhile, warm a tablespoon of olive oil in a heavy-based pan over a medium heat.
  3. Add the onion, garlic and chilli and soften for around 3 minutes.
  4. Add the tomato puree, a pinch of salt and pepper and the cherry tomatoes and cook for around 3 minutes until the tomatoes burst under a wooden spoon.
  5. Add 100ml of boiling water and ½ the stock cube, stirring thoroughly to break down the stock cube.
  6. Add the basil, two tablespoons of the Parmesan and balsamic vinegar and cook for a further 2 minutes.
  7. Add the prawns to the pan and cook until completely opaque before adding the air-fried gnocchi.
  8. Fold through another tablespoon of Parmesan just before removing from the pan.
  9. Serve with Florette mixed salad of iceberg, frisée, radicchio and lollo rosso – it’s the perfect blend of crispy and mild leaves to sit beside this comforting one-pot wonder meal!
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