Preparation
- Shrimp 150 g
- Cherry tomatoes 12
- Leeks 1
- Zucchini 1
- Tomato puree 200 g
- Organic extra virgin olive oil 20 g
- Butter 20 g
- Salt to taste
- Chopped parsley 2 tablespoons
- Potato gnocchi 500 g
Prepare the potato gnocchi following your preferred recipe. Let them rest in a cool place, covered with a cloth lightly dusted with flour. Meanwhile, focus on preparing the sauce.
Start by finely slicing the leek into rings and let it soften over low heat in a large pan with a mix of hot oil and butter. Then, proceed with the zucchini: remove the central part and cut it into matchsticks. Add them to the leek in the pan and continue cooking.
Cook the shrimp in boiling water for about 3-4 minutes, drain and remove the shells. Add them to the vegetables in the pan. Cut the cherry tomatoes into wedges and add them to the mixture. When they start to soften, incorporate the tomato puree and continue cooking for another 5 minutes.
Bring a pot of salted water to a boil and cook the gnocchi. Drain them carefully and add them to the pan with the sauce. Gently mix and serve the dish hot, garnishing with freshly chopped parsley.
