Crispy Garlic Butter Prawn Gnocchiwith Chilli Oil

Bring a large pot of salted water to a boil; add the gnocchi and cook according to the package directions, usually 2–3 minutes, until they float to the surface. Drain and set aside.

While the gnocchi cooks, pat the peeled and deveined prawns dry with paper towels and season lightly with salt and pepper.

Heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan to coat the surface evenly.

Add the minced garlic to the melted butter and sauté for 30‑45 seconds, stirring constantly, until fragrant but not browned.

Increase the heat to medium‑high and add the seasoned prawns in a single layer. Cook for 1‑2 minutes on each side, or until the prawns turn pink and are just cooked through. Remove the prawns from the pan and set aside on a warm plate.

Reduce the heat to medium and pour the chilli oil into the same skillet. Swirl to combine with any butter‑garlic residue, cooking for about 30 seconds to warm the oil.

Return the cooked gnocchi to the pan. Toss gently for 2‑3 minutes, allowing the gnocchi to develop a light golden crust on the edges while absorbing the garlic‑butter‑chilli mixture.

Add the cooked prawns back to the skillet and stir briefly to re‑heat, ensuring everything is evenly coated.

Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.

Transfer the gnocchi and prawns to serving plates, drizzle any remaining pan sauce over the top, and garnish with chopped parsley for a fresh finish.

Serve immediately while hot and enjoy the contrast of crispy gnocchi, buttery garlic prawns, and the subtle heat from the chilli oil.