Summary

Ingredients

• 500 g nocchi, homemade or finished product
• 500 g asparaus, reen
• 3 shallot (s)
• some olive oil
• 120 ml chicken broth
• some lemon juice
• salt and pepper
• 6 cherry tomato (s)
• 250 g shrimp
• 2 cloves garlic)
• 1 sprig rosemary

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Instructions

1. Cook the gnocchi in salted water and drain well.
2. Peel the asparagus in the lower third and cut into pieces approx. Four cm long. Peel and finely dice the shallots. Peel the garlic and cut into fine slices. Pat the shrimp dry and remove the intestines. Halve the cherry tomatoes and remove the stems.
3. Heat the oil in a pan, fry the gnocchi until golden brown, remove from the pan and set aside. Put the asparagus and shallots in the pan, fry them, deglaze with the stock and cook for about five minutes, depending on the thickness of the asparagus. Season to taste with pepper, salt and lemon juice. Add the gnocchi and heat briefly.
4. Separately fry the shrimp, garlic and cherry tomatoes briefly together with the rosemary and season with salt and pepper.
5. To serve, add the shrimp and cherry tomatoes to the gnocchi and asparagus mixture.