Garlic Prawns & Gnocchi In A Creamy Parmesan Sauce

This is spectacular pasta and seafood dish that requires little preparation, is very easy to cook and can all be done in around 30 minutes.

The prawns and Gnocchi are cooked separately, but are then brought together to be mixed through a beautiful rich creamy sauce containing, butter, parmesan, garlic, thyme and basil.  The end result is a silky smooth sauce that blends so wonderfully with the gnocchi and mini prawns.  Topped with basil leaves and you have an amazing pasta & seafood meal.

You can use larger prawns if you wish and the result will be just as good.  I used frozen prawns as my starting base and thawed them beforehand, however fresh prawns will always be better.

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Garlic Prawns & Gnocchi In A Creamy Parmesan Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Creamy Parmesan Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Creamy Parmesan Sauce
Instructions
  1. Cook Gnocchi according to packet instructions. Once cooked set aside.
  2. Pre-heat oven to 200°C (fan forced).
  3. Line baking tray with baking paper.
  4. Spread uncooked prawns onto the baking paper.
  5. Drizzle prawns with oil. Season with salt & pepper. Gently toss to combine.
  6. Place baking tray in oven and cook for approx 8 minutes, until prawns are just cooked. Don't overcook prawns.
  7. Remove from oven and set aside.
Creamy Parmesan Sauce
  1. In a large frying pan on medium high heat, melt butter.
  2. Add garlic and cook, while stirring constantly, for about 30 seconds, until fragrant. Do not burn garlic.
  3. Add corn flour and stir to mix thoroughly. About 1 minute.
  4. Add chicken stock, thyme and basil and stir to mix through. Cook for about 1 minute.
  5. Add thickened cream and parmesan cheese and stir to mix through. Cook for about 1 -2 minutes until sauce thickens.
  6. Add cooked prawns and cooked gnocchi to pan and stir to coat with sauce and heat through. About 1 -2 minutes.
  7. Remove from heat, garnish with basil leaves and serve.
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