Begin by cooking the gnocchi in a pan of boiling salted water for about 2 minutes, or until they float to the surface.

While the gnocchi is cooking, prepare the prawns by running a knife down the back of 5-6 prawns to butterfly them. Then, finely chop the remaining prawns.

Heat a large non-stick frying pan over medium heat. Add the butter and allow it to melt.

Add the chopped garlic and whole prawns to the pan. Cook for about 2 minutes, then add the white wine.

Next, toss in the chopped prawns and cook for an additional 2 minutes, until they turn pink and opaque.

Stir in the pesto sauce until well combined.

Drain the cooked gnocchi and transfer them to the pan with the prawns and pesto.

Season with freshly ground black pepper and sprinkle with grated Parmesan cheese.