Summary

Ingredients

• 400 g nocchi
• 1 cup cream
• 30 g cream cheese
• 1 large red pepper (s)
• salt
• pepper
• 1 squirt lemon juice
• Herbs, Italian
• 0.5 ½ zucchini
• 10 cherry tomato (s)
• olive oil
• garlic
• 100 g shrimp (s)
• 1 stalk / s basil or rosemary

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Instructions

1. For the sauce, quarter and core the peppers. Roast in the oven at 180 ° C on top / bottom heat for approx. 20 minutes until the edges turn dark. Then peel the peppers.
2. Meanwhile, bring the cream to the boil and simmer gently for 5 minutes. Stir in the cream cheese with a whisk and simmer for another 2 minutes. Stir the paprika pulp into the cream with a hand blender. Season to taste with salt, pepper, Italian herbs and lemon juice.
3. Let the gnocchi soak in boiling salted water for approx. 2 minutes, drain with a sieve and rinse briefly with cold water.
4. Halve or quarter the cherry tomatoes depending on their size. Quarter the zucchini and cut into thin slices. Sear the vegetables in olive oil and toss in the pan for about 2 minutes. Season to taste with salt and pepper.
5. Sear the prawns in oil and then reduce the heat. Season with salt and pepper. Just before they`re done, add the chopped garlic.
6. Arrange everything on deep plates and serve garnished with a sprig of basil or rosemary.