GNOCCHI WITH GARLIC PRAWNS AND SMOKED CHILLI BUTTER

Shelf-stable gnocchi is freely available these days and is a great store-cupboard essential. Toss with your favourite pasta sauce and dinner is done.

2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, crushed 1 teaspoon smoked paprika

½-1 teaspoon chilli flakes (or more to taste)

400-gram tin crushed Italian tomatoes

1 tablespoon sherry vinegar or balsamic vinegar

400 grams small raw, peeled prawns, roughly chopped (see Cook’s note)

500 grams purchased gnocchi, cooked as per the packet instructions

Crispy Gremolata Crumbs (see recipe below), to serve

Heat the oil and butter in a large sauté pan and cook the garlic, paprika and chilli flakes for 1 minute. Add the tomatoes and simmer for 10 minutes to reduce a little. Add the vinegar and prawns and cook for 3-4 minutes then add the hot cooked gnocchi and combine.

TO SERVE: Divide among bowls and top with the gremolata. SERVES 2-3