Australian Prawn Recipes

Australian Prawns

Prawn Gnocchi pan fried with capers, lemon and herbs

Italian inspiration meets Australian Prawns for a delicious mid-week meal worth celebrating.

Prawn gnocchi pan fried with capers, lemon and herbs


 500 g fresh or frozen potato gnocchi
 Sea salt and freshly ground black pepper
 Cooking oil for frying
 ½ cup extra virgin olive oil
 500 g frozen green prawn meat or cutlets
 Pinch of dried chilli flakes
 1 tbsp minced fresh garlic
 2 tbsp fine lemon zest
 ¼ cup finely chopped capers
 ¼ cup finely chopped fresh parsley
 ¼ cup finely chopped fresh basil
 60 g butter, cut into cubes
 ¼ cup white wine
 1 tbsp lemon juice
 To serve: baby rocket, red wine vinegar & extra virgin olive oil, salad, salt and pepper, crusty bread



Pre poach gnocchi, spoon onto a tray and oil until ready to fry.


Preheat a non stick pan on medium. Add a small amount of cooking oil to the pan and sauté the gnocchi in batches. Carefully turn with tongs so they are golden on each side. Remove and keep warm while you finish the rest.


To the same pan, add the extra virgin olive oil, prawns, chilli flakes, garlic, lemon zest and capers.


Fry gently for 1–2 minutes, being careful not to burn the garlic. Add the wine and cook for another 1-2 minutes.


Remove from heat and toss in the gnocchi, parsley, basil and cubes of butter. Add the lemon juice and season with a little sea salt and black pepper. Stir to combine.


Serve with a fresh salad and crusty bread.

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