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Plated meal

Tiger Prawn & Mushroom Gnocchi with Gorgonzola Cheese

  • Seafood
  • High Protein
  • Premium
  • Contains Dairy

We take potato dumplings to the next level by simmering them in cream, studding them with sweet Gorgonzola dolce and serving them with seared Tiger prawns.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 1.0 min

    Peel and finely chop the shallots.

  • 2.5 min

    Slice the oyster mushrooms.

  • 3.5 min

    Quarter the button mushrooms.

  • 4.5 min

    Chop the gorgonzola into small cubes.

  • 6.0 min

    Finely grate the parmesan.

  • 7.0 min

    Roughly chop half the prawns and leave the remaining whole.

  • 8.5 min

    Add the butter to a frying pan over medium high heat.

  • 9.5 min

    Add the shallots and sautee until softened.

  • 10.5 min

    Add the mushrooms to the pan and sautee until starting to brown.

  • 11.5 min

    Add the stock to the pan to help cook the mushrooms through.

  • 13.0 min

    Once the stock has reduced by half add the cream and stir to combine.

  • 14.0 min

    Reduce the heat to a simmer.

  • 15.0 min

    Add half the gorgonzola, half the parmesan, half the parsley, nutmeg and cayenne to the sauce. Stir to combine and allow the cheese to melt through the sauce.

  • 17.0 min

    Add the gnocchi to the boiling water and cook for 2 mins or until the gnocchi starts to float.

  • 17.5 min

    Add the prawns to the sauce and cook until opaque.

  • 19.0 min

    Drain the gnocchi and add to the gorgonzola and mushroom sauce.

  • 20.0 min

    Stir to coat the gnocchi in the sauce.

  • 21.0 min

    Serve the gnocchi in large bowls and garnish with the remaining parsley, gorgonzola and parmesan.

  • Ingredients

    Tiger Prawns


    Parmesan Cheese


    Gorgonzola Cheese



    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75ml per person

    Button Mushrooms


    Oyster Mushrooms



    finely chopped


    Fresh Parsley



    Cayenne Powder

    Use according to taste


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Reviews (1)


5 out of 5 stars
Portion Size
Ease of cooking

Really delicious recipe!

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