Summary

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

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Instructions

1. 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.
2. Deglaze with the cognac and add the tomatoes. Season to taste with salt.
3. Bring to the boil again and steep for about 10 minutes on the lowest level.
4. At the same time, bring the gnocchi to the boil in salted water.
5. Drape the gnocchi on the plate and pour the seafood on top.