Gnocchi with Shellfish Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

1 tbsp olive oil 110g raw tiger prawns, peeled 110g small queen scallops, nicely cleaned 1 jar Sacla' Spicy Pepper & Tomato Stir Through 4 tbsp boiling water 1 heaped tbsp roughly chopped flat-leaf parsley 500g pack gnocchi salt and pepper

Instructions

Boil a pan of salted water for the gnocchi. Pour the olive oil into a medium-sized frying pan over a moderate heat. First, add the prawns and fry quickly for a couple of minutes until they change colour, turning them halfway. Using a slotted spoon, move them to a plate. Next, add the scallops and cook for a minute, again turning them halfway. Remove and add to the prawns. Pour off any excess oil from the frying pan and turn the heat down a touch before adding the Spicy Pepper & Tomato Stir Through sauce along with the water and parsley. The Italians prefer to use the flat-leaf stuff, it packs more of a punch flavour-wise than the curly type and it's the better option for cooking. Stir the Parsley and sauce in and when hot, after a couple of minutes, tip in the prawns, scallops and any juices and warm through gently for about a minute. Taste for seasoning. Add the goncchi to the pan of water, bring back to the boil and cook for 2 minutes or until they rise to the surface. Drain, divide between 2 warm bowls, spoon over the sauce and serve straightaway.