Quick Summer Gnocchi with Prawns and Lemons Recipe

(90 ratings)

Gnocchi with prawns and lemons
Total Time20 mins

This incredibly quick recipe is a summer twist on prawns that can be whipped up in just a few minutes with minimal washing up. The zesty dish is a perfect light summer supper, which is simple and easy to assemble as it has very few ingredients.

After a busy day, gnocchi with prawns and lemon is ideal for a speedy, delicious meal. With lighter evenings and warm weather, it is also perfect for an impromptu supper in the garden with friends. The silky butter blends with the lemon juice and smoked paprika to create a bright, fresh coating for the gnocchi and juicy prawns.

Crisp asparagus is a real treat that is best enjoyed when it is in season. After being blanched its texture complements the comforting fresh gnocchi. The scattering of lemon zest adds a bright flash of colour and bite at the end, making a very simple dish look quite impressive. Smoked paprika adds a subtle warmth and depth of flavour without too much of a kick. Make sure you have a jar in your storecupboard as it is a really useful, versatile ingredient.



  • 75g butter
  • juice and zest of 2 large lemons
  • 1tsp smoked paprika
  • 450g cooked large prawns
  • 200g asparagus tips
  • 1kg fresh potato gnocchi

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  1. Melt the butter in a pan, add the lemon juice and most of the zest and the paprika. Add the prawns and set aside to infuse.
  2. Blanch the asparagus for 2-4 minutes then refresh under cold running water. Cook the gnocchi according to pack instructions.
  3. Reheat the butter and prawns, add the asparagus, toss with the gnocchi and serve immediately, scattering over remaining lemon zest.
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.