Shrimp and mushroom cream sauce with gnocchi

Ingredients for 2 servings:

• 2 small onions
• 1 clove(s) garlic
• 1 bunch of parsley
• 1 small chili pepper(s)
• 250 g mushrooms
• 250 g shrimp(s)
• 30 g herb butter
• 1 tbsp tomato paste
• 1 shot of white wine
• ½ cup cream
• 2 servings of gnocchi, see recipe description
• e.g. salt and pepper
• some lemon juice
• e.g. Parmesan

Instructions

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

Halve the onions and slice into rings. Finely chop the garlic, parsley, chili pepper, and mushrooms. Heat a pan and sauté the shrimp in the herb butter. Then add the mushrooms, garlic, onions, and chili pepper. Now fry everything for another 3 minutes, then briefly fry the tomato paste. Pour in a splash of white wine and let it almost evaporate. Now add the cream and the gnocchi. Finally, add the parsley and season with salt, pepper, and lemon juice. Garnish with Parmesan cheese, if desired. For this sauce, I use ManuGro’s ricotta gnocchi from the database and prepare them before starting the sauce.