Gnocchi with Prawns with Pine Nuts, Rocket, Cherry Tomatoes and Swordfish

For the gnocci

1. Knead the ingredients together in a bowl and let the gnocchi dough rest for 15 minutes. Then take small pieces and spread them out as a roll with both hands. Cut these into 2 cm pieces and shape with a gnocchi maker (if necessary fork). The gnocchi are placed in boiling water and taken out the first time they boil (reaching the surface).

Gnocchi sauce

1. Toast the pine nuts in a pan and set them aside. Then a pan is taken and heated, the clove of garlic is crushed with the palm of the hand and poured into it with olive oil. When the garlic clove is golden brown, take it out. The cherry tomatoes are halved and seasoned with salt, pepper and sugar. Then let it cook for a few minutes. In another pan, the prawns are heated in olive oil. After the shrimp have been colored, they are served with the gnocchi.

Swordfish with herbs

1. First clean the swordfish and dry it off briefly. The salt is mixed with the olive oil and the lemon juice in a bowl. Pepper everything and season with chopped parsley. The clove of garlic is pressed and the oregano is added. The lemon peel is rubbed in to taste. Mix everything well at the end. Set aside 2/3 of the marinade. Swordfish is marinated and placed in the refrigerator.
2. Heat the grill pan, remove the swordfish from the marinade and let it dry. Then add the rosemary and thyme to the pan and fry for 3-4 minutes on each side. Ready to serve. Spread the remaining third of the marinade over the swordfish.