Gnocchi with shrimp in a tomato cream sauce

Ingredients for 4 servings:

• 500 g gnocchi
• 250 ml whipped cream
• 2 can/n tomatoes, pureed
• 500 g shrimp(s), frozen
• 1 bunch dill, fresh
• 1 small onion(s)
• some salt and pepper
• 1 tsp vegetable broth
• Parmesan
• oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

First, thaw the frozen shrimp in warm water. In the meantime, dice the onion and rinse the fresh dill. Bring a pot of salted water to a boil. Meanwhile, fry the onions in a little oil until golden brown. Add the thawed shrimp to the onions and fry until pink. Stir in the passata and heavy cream, season with salt, pepper, and vegetable stock, and simmer over low heat. Add the thawed gnocchi to the boiling water and cook until they float to the top. Drain the water from the gnocchi, carefully add the sauce to the gnocchi, and mix well. The gnocchi are now ready. Remove the pot from the heat. Garnish with fresh dill and Parmesan cheese.