Gnocchi on corn and carrot sauce with sausage skewers

Ingredients for 2 servings:

• 400 g gnocchi
• 250 g carrot(s), very small peeled (carrotini)
• 1 can of corn
• 200 ml juice (carrot juice)
• 200 ml cream or cremefine for cooking
• 100 ml orange juice
• 1 jar sausages, small
• 1 m.-large shallot(s)
• salt and pepper
• e.g. chili powder
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also tastes good to the little ones

Peel the shallot and dice it into small cubes. Cut the carrotini lengthwise and fry them with the diced shallots in a pan with hot oil. Add the corn, carrot juice, orange juice, and cream and simmer over low heat until the carrots are as soft as you like them. Meanwhile, cook the gnocchi in salted water and thread five small sausages onto four shish kebab skewers. Then fry them in a little oil for a good five minutes on each side. Season the corn and carrot sauce generously with salt, pepper, and chili powder, if desired, and serve in deep plates. Place the gnocchi and two sausage skewers on top.