Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep ingredients
Rinse, if needed, and pat dry prawns. Peel and mince garlic. Wash lemon carefully. Finely grate the zest. Juice the lemon. Grate parmesan. Rinse asparagus well. Remove the woody stem part.
2 Boil asparagus
Bring a large pot of salted water to a boil. Add asparagus. Boil until crisp-tender, for 3–4 minutes, then drain.
3 Fry gnocchi
Meanwhile, heat a large pan over medium heat, and add butter. Saute the gnocchi until nicely browned. Add 0,75 tsp of the grated lemon zest and 2 Tbsp of lemon juice. Sprinkle the parmesan on top, and season with black pepper. Keep warm.
4 Fry prawns
Heat another pan over high heat, and add oil. Add prawns and cook for about 2 minutes. Flip and add garlic mince. Cook for another 2 minutes. Season with salt and pepper. Serve hot with warm gnocchi and asparagus.