Stuffed Gnocchi with Spicy Seafood
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g seafood, mixed, your choice
- 400 g nocchi, filled with basil pesto
- 185 g pesto, reen
- 500 g tomato (s), sieved
- 1 teaspoon, heaped curry paste, yellow
- 1 tablespoon garlic, finely chopped
- 4 tablespoon cognac
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Fry the mixed seafood (I usually use mussels, scallops, shrimps and crayfish tails) in a little oil while stirring constantly for about 5 minutes, then add the pesto, curry paste and garlic and let them fry again briefly.
- Deglaze with the cognac and add the tomatoes. Season to taste with salt.
- Bring to the boil again and steep for about 10 minutes on the lowest level.
- At the same time, bring the gnocchi to the boil in salted water.
- Drape the gnocchi on the plate and pour the seafood on top.
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