Gnocchi with prawns and cherry tomatoes

Ingredients

For 1 serving

• Potato gnocchi200 g
• Shrimp120 g
• Cherry tomatoes120 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Put a pan of water on to boil for the gnocchi. Peel the prawns, score them along the back and remove the dark vein; wash and halve the cherry tomatoes. Peel the garlic and chop the parsley.
2. Heat the olive oil with the garlic in a frying pan over medium heat for a minute, until the garlic is just golden; add the cherry tomatoes and a pinch of salt and cook for 4 minutes, until they start to collapse.
3. Meanwhile, when the water boils, salt it and add the potato gnocchi.
4. Add the prawns to the tomatoes and cook for 2 minutes, until pink and opaque; discard the garlic.
5. Lift out the gnocchi with a slotted spoon as soon as they float and toss them in the sauce for a minute; finish with the parsley off the heat.