Shrimp gnocchi pan

Name: Shrimp gnocchi pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (600 g) fresh gnocchi (refrigerated shelf); 7-10 Tbsp Salt; 20 raw shrimps (about 20 g each; without head, in shell); 500 g Broccoli; 1 Garlic clove; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp juice of 1/2 lemon; 1 TABLESPOON Butter or margarine; 50 g flaked almonds; 1 Head Radicchio

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

No time to cook? How about our 30-minute gnocchi pan? Simply delicious!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (600 g) fresh gnocchi (refrigerated shelf)
7-10 Tbsp Salt
20 raw shrimps (about 20 g each; without head, in shell)
500 g Broccoli
1 Garlic clove
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp juice of 1/2 lemon
1 TABLESPOON Butter or margarine
50 g flaked almonds
1 Head Radicchio

Directions

1
Put the gnocchi in boiling salted water, let them steep for about 2 minutes and drain. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Drain on kitchen paper.
2
Cut the broccoli into florets from the stalk, depending on the size, possibly cut smaller. Blanch in boiling salted water for about 3 minutes.
3
Peel and finely chop the garlic. Heat oil in a pan, fry garlic and prawns for about 4 minutes, season with salt, pepper and lemon juice, keep prawns warm. Heat fat in another pan, fry gnocchi in it, add broccoli and almonds and fry for about 3 minutes, season with salt and pepper.
4
Wash the salad, shake dry and cut into fine strips. Add shrimps to the gnocchi and season again. Spread the salad on the gnocchi pan and arrange.