Gnocchi with shrimp

Ingredients for 4 servings:

• 800 g gnocchi from the refrigerated section
• 400 g shrimp(s) (frozen), thawed
• 1 small can of artichoke hearts
• 250 g cocktail tomatoes
• 4 garlic cloves
• 10 sage leaves
• ½ bunch basil
• 1 sprig(s) rosemary
• olive oil
• butter
• salt and pepper
• Chili, dried

Instructions

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

summery dish with lots of spice

Peel and slice the garlic cloves. Cut the artichoke hearts into wedges and the sage into strips. Defrost the shrimp, devein them, and halve the tomatoes. Brown the gnocchi in a pan with butter according to the package instructions (best in batches) and keep warm. Sauté half of the garlic with the rosemary in plenty of oil over low heat, removing from the oil after 2 minutes. Slowly fry the artichokes in the oil with a pinch of salt until crispy, then remove them. In the same oil (adding a little more if necessary), roast the remaining garlic and the sage strips and leave in the fat. Add the shrimp and tomatoes. When the tomatoes begin to lose their shape (2-3 minutes), add the gnocchi, toss to coat, and season to taste. Garnish with basil and artichokes. When the rosemary is nice and crispy, you can also sprinkle its needles over the dish.