Summary

Ingredients

• 0.5 ½ herb butter roll
• 300 ml cream
• 400 g shrimp (s), peeled
• 6 slices truffle, wafer-thin
• 2 teaspoons vegetable stock (instant)
• 500 g nocchi
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Melt the herb butter in a pan. Add the peeled prawns and fry briefly. Add the cream, season with salt, pepper and vegetable stock and cook for about 10 minutes. Add the truffle slices and cook for another 5 minutes.
2. Boil the gnocchi in salted water for 2-3 minutes, drain and add to the pan. Briefly bring the sauce to the boil, then serve.