After a busy day, summer gnocchi with prawns, lemon and asparagus is ideal for a speedy, delicious meal.
With lighter evenings and warm weather in South Africa, it is also perfect for an impromptu supper in the garden with friends. The silky butter blends with the lemon juice and smoked paprika to create a bright, fresh coating for the gnocchi and juicy prawns.
- 75g butter
- Juice and zest of 2 large lemons
- 1tsp smoked paprika
- 450g cooked large prawns
- 200g asparagus tips
- 1kg fresh potato gnocchi
- Melt the butter in a pan, add the lemon juice and most of the zest and the paprika. Add the prawns and set aside to infuse.
- Blanch the asparagus for 2-4 minutes then refresh under cold running water. Cook the gnocchi according to pack instructions.
- Reheat the butter and prawns, add the asparagus, toss with the gnocchi and serve immediately, scattering over remaining lemon zest.