Gnocchi in paprika sauce with shrimp and sautéed vegetables

Ingredients for 2 servings:

• 400 g gnocchi
• 1 cup of cream
• 30 g cream cheese
• 1 large red bell pepper(s)
• Salt
• pepper
• 1 dashes lemon juice
• n. B. herbs, Italian
• ½ zucchini
• 10 cherry tomatoes
• olive oil
• Garlic
• 100 g shrimp(s)
• 1 sprig basil or rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the sauce, quarter and deseed the peppers. Roast in the oven at 180°C using top/bottom heat for approx. 20 minutes, until the edges turn dark. Then peel the peppers. Meanwhile, bring the cream to a boil and simmer gently for 5 minutes. Stir in the cream cheese with a whisk and simmer for another 2 minutes. Stir the pepper flesh into the cream using a hand blender. Season to taste with salt, pepper, Italian herbs, and lemon juice. Let the gnocchi stand in boiling salted water for approx. 2 minutes, drain well, and rinse briefly with cold water. Halve or quarter the cherry tomatoes, depending on their size. Quarter the zucchini and cut into thin slices. Sauté the vegetables in olive oil and toss in the pan for approx. 2 minutes. Season to taste with salt and pepper. Sauté the shrimp in oil until hot, then reduce the heat. Season with salt and pepper. Add the finely chopped garlic just before they’re done. Serve on deep plates and garnish with a sprig of basil or rosemary.