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.
Serve immediately and enjoy your delicious Pesto Shrimp Gnocchi!
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid drying out the shrimp.
You can make it ahead, but add extra pesto when reheating as the gnocchi may absorb some sauce.
Top with Parmesan or pine nuts for extra taste.
Add veggies like spinach or sun-dried tomatoes for more texture.
For a spicy kick, sprinkle with red pepper flakes.
Swap shrimp for chicken or another protein if preferred.