Gnocchi with basil pesto and shrimp

Ingredients for 2 servings:

• 500 g gnocchi (ready-made from the package with 2-3 minutes cooking time)
• 3 tbsp olive oil
• 3 cloves garlic
• 250 g frozen prawns (peeled king prawn tails)
• 6 tsp pesto (green basil pesto from the jar)
• ¼ bunch basil
• 2 tsp Parmesan
• pepper
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Put the water on the boil for the gnocchi and bring it to a boil with salt. If you’re in a hurry, using a kettle will speed things up a bit. If you haven’t had time to defrost the prawn tails as per the package instructions, please rinse the prawns thoroughly in a sieve under running water. Then peel the garlic cloves, heat olive oil in a pan and press the garlic into the oil. Now pat the rinsed prawns dry with a kitchen towel and add them to the pan with the garlic oil. The gnocchi water should already be starting to boil?! That will give you time to cut and roughly chop the basil from your own herb garden or from a store-bought bunch! Only now add the gnocchi to the water; they only need a good 3 minutes, then turn the prawns over in the pan again. Strain the cooked gnocchi through a sieve and divide portions among pasta plates or small casserole dishes. Mix the pesto from the jar and the chopped basil with the gnocchi. Divide the shrimp evenly among the portions with the garlic oil from the pan, sprinkle with Parmesan cheese, and season with salt and pepper. PS: I know you can make both gnocchi and pesto verde from scratch, but it won’t take as long.