Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add the prawns and tomatoes. When the tomatoes begin to lose their shape (2 - 3 minutes), add the gnocchi, toss and season to taste.
5. Garnish with basil and artichokes. When the rosemary has become nice and crispy, you can put its needles over the food.