10-minute summer gnocchi and prawn salad

Ingredients

500g packet gnocchi

2 tbsp extra virgin olive oil

80g green beans, trimmed

2 x 35g sachets basil pesto finishing drizzle

2 tbsp lemon juice

120g bag baby French kale leaves

500g cooked king prawns, peeled, deveined, tails intact

200g cherry tomatoes, halved

4 red radishes, sliced
 

Method

• Cook gnocchi in a saucepan of boiling salted water for 2 minutes or until gnocchi rise to the top. Drain.

Step 2

Heat oil in a large frying pan over high heat. Cook gnocchi, stirring occasionally for 2 to 3 minutes or until golden brown. Remove from heat. Season with salt and pepper. Cool 5 minutes.

Step 3

Meanwhile, place beans in a bowl. Cover with boiling water. Stand 2 minutes. Drain. Combine pesto and lemon juice.

Step 4

Toss gnocchi, beans, kale, prawns, tomato and radish together in a large bowl. Divide among serving bowls. Drizzle with pesto dressing.