Gnocchi with Prawns
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g nocchi from the refrierated shelf
- 400 g shrimp (s) (frozen), thawed
- 1 small Can / s artichoke hearts
- 250 g cocktail tomatoes
- 4 garlic clove (s)
- 10 leaves sage
- 0.5 ½ bunch basil
- 1 sprig rosemary
- olive oil
- butter
- salt and pepper
- Chilli, dried
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves and cut into slices. Cut the artichoke hearts into wedges and the sage into strips. Thaw the prawns, devein, cut the tomatoes in half.
- Fry the gnocchi in a pan with butter according to the instructions on the packet (preferably in portions) and keep warm. Sauté half of the garlic and rosemary in plenty of oil over a mild heat and remove from the oil after 2 minutes.
- Slowly fry the artichokes with a pinch of salt in the oil until crispy, also remove. Roast the remaining garlic and sage strips in the same oil (add a little if necessary) and leave in the fat.
- Add the prawns and tomatoes. When the tomatoes begin to lose their shape (2 - 3 minutes), add the gnocchi, toss and season to taste.
- Garnish with basil and artichokes. When the rosemary has become nice and crispy, you can put its needles over the food.
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