Chicche Con Gamberetti, Timo E Menta – Potato Dumplings with Shrimps, Thyme and Mint

Put salted water for the gnocchi on and bring to a boil. Chop a handful of mint leaves and a little bit of thyme. Chop a piece of lemon peel (only the yellow part) also. Remove seeds from tomatoes and cut into small cubes. Finely chop shallot and sauté in 2 tablespoons of oil in frying pan. Now add the shrimps and fry them together with the tomatoes for 3 minutes. Now add the lemon zest as well as the kitchen herbs. Boil the gnocchi and gradually remove them from the water with a skimmer. Toss in the sauce and bring to the table.

Our tip: Small gnocchi absorb the sauce exceptionally well. Here you can easily resort to a good ready-made product.

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