Gnocchi with zucchini, prawns and lemon

Ingredients

For 1 serving

• Potato gnocchi200 g
• Shrimp120 g
• Zucchini200 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon zestto taste
• Mintto taste
• Saltto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Put a pan of water on for the gnocchi. Meanwhile wash and trim the courgettes and cut them into 1 cm dice; peel the prawns, remove the dark vein along the back and rinse them.
2. In a large frying pan heat the oil over a medium heat with the crushed garlic for 1 minute, add the courgettes and sauté for 5 minutes over a medium-high heat, until golden but still firm; season with salt.
3. Add the prawns and cook for 2 minutes, stirring, until pink and opaque; remove the garlic and turn off the heat.
4. When the water boils, add salt, drop in the gnocchi and cook until they float, about 2 minutes; lift them out with a slotted spoon straight into the pan along with a little cooking water.
5. Toss everything for 1 minute over a medium heat, until the gnocchi are well coated; finish with grated lemon zest and torn mint leaves.