10-minute summer gnocchi and prawn salad
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
- Cook gnocchi in a saucepan of boiling salted water for 2 minutes or until gnocchi rise to the top. Drain.
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.
Meanwhile, place beans in a bowl. Cover with boiling water. Stand 2 minutes. Drain. Combine pesto and lemon juice.
Toss gnocchi, beans, kale, prawns, tomato and radish together in a large bowl. Divide among serving bowls. Drizzle with pesto dressing.