Ricotta gnocchi with truffle and shrimp

Ingredients for 2 servings:

• 400 g gnocchi (ricotta gnocchi)
• 200 g shrimp(s)
• 300 ml cream
• 16 slice(s) truffle, thinly sliced
• 60 g butter
• 2 sprigs of rosemary, very finely chopped
• 2 tsp vegetable stock powder
• some hazelnuts, chopped
• some pistachios, chopped
• some Parmesan
• possibly basil leaves
• Lemon salt
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Heat a pan, melt half the butter, and sprinkle in half the rosemary. Add the prawns to the hot butter, season with lemon salt, and toss briefly. Add the cream and vegetable stock, season with salt and pepper, and simmer over medium heat for about 8 minutes, stirring occasionally. Meanwhile, prepare a large pot of salted water and bring it to a boil. Once the water is boiling, carefully add the gnocchi, stirring once to ensure they don’t stick to the bottom of the pan. Once the gnocchi float to the surface, simmer for about 2 minutes, then skim off the excess oil and set aside. Add 6 thin slices of truffle, a few hazelnuts, and a few pistachios to the sauce and simmer for about 5 minutes more. Meanwhile, heat another pan, melt the other half of the butter, and sprinkle in the remaining rosemary. Toast the gnocchi for a few minutes until crispy. Arrange the gnocchi on a plate, spread the sauce over them and garnish with Parmesan cheese, hazelnuts, pistachios, the remaining truffle slices and, if desired, basil leaves (or other fresh herbs).