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Gnocchi pan with shrimp

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Ingredients for 4 servings:

  • 600 g gnocchi
  • 250 g shrimp(s)
  • 300 g cherry tomatoes
  • 250 g arugula
  • 1 garlic clove(s)
  • 1 can tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 tbsp pesto, red
  • e.g. Parmesan
  • salt and pepper
  • some oil for frying

Instructions

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

Wash the cherry tomatoes and arugula, peel the garlic clove. Halve the tomatoes and fry them in a little oil in a pan for a few minutes. Crush the garlic and add it to the pan with the prawns and tomatoes. Add the tomato paste and fry it too. Once the prawns are cooked well on both sides, pour the chopped tomatoes into the pan. Then add the uncooked gnocchi and let it simmer for a bit. Finish the dish with the pesto and Parmesan cheese and season with salt and pepper. Just before serving, add the arugula and simmer for a bit longer or leave it crunchy on top, depending on your taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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