‘Nduja is a spicy-hot salami paste from the south of Italy that has recently become flavour of the year!
Mix together ˝ tsp garlic granules, ˝ tsp freshly ground black pepper, ˝ tsp chilli flakes and ˝ tsp dried parsley
and sprinkle over raw peeled prawns. Stir in a drizzle of olive oil and set aside to marinate for 20 minutes.
Cook gnocchi in salted water according to the packet directions. Fry halved cherry tomatoes with a Tbs or two
of ‘nduja (depending on how hot you like it!) for a couple of minutes, until the ‘nduja starts to melt, then tip
in the cooked gnocchi, together with a Tbs or two of the cooking water. Simmer very gently for a few minutes
to blend the flavours. Meanwhile, heat the grill (broiler), line a grill pan with kitchen foil, spread the prawns
over the foil and grill for a few minutes, turning once, until nicely charred at the edges. Finally, stir baby
spinach and some fresh basil leaves into the gnocchi mixture until just wilted, then spoon into warm bowls,
top with the grilled prawns and garnish with a basil sprig.