Fried Gnocchi with Merguez & Shrimp
with creamy tomato sauce, spinach & fresh parsley
Onze garnalen hebben het ASC-keurmerk. Wist je dat dit keurmerk niet alleen voor verantwoorde visserij, maar ook voor betere werkomstandigheden staat?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
175 g
Gnocchi
(Contains: Tarwe, Ei, Zwaveldioxide en sulfiet)
2 piece
Beef merguez sausage
(May be present: Selderij, Ei, Gluten, Mosterd, Soja, Tarwe)
40 g
Shrimp
(Contains: Schaaldieren)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
125 g
Red cherry tomatoes
½ piece
Garlic
½ piece
Shallot
½ sachet(s)
Sicilian-style herb mix
½
Tomato paste
50 g
Spinach
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Finely chop the shallot and press or mince the garlic.
Cut open the skin of the merguez sausage and squeeze out the meat. Heat half of the olive oil in a deep frying pan over medium-high heat and fry the shallot, garlic and sausage meat for 3 - 4 minutes, breaking the meat apart as you do so. Add the cherry tomatoes and fry for another 2 - 3 minutes.
Meanwhile, heat the rest of the olive oil in a frying pan over medium-high heat and fry the gnocchi for 6 - 8 minutes until golden-brown. Add the tomato paste to the merguez and fry for 2 - 3 more minutes, then pour in the cream. Add the Sicilian herbs, the shrimp and the spinach and allow to reduce for 2 - 3 minutes. Season with salt and pepper to taste.
Finely chop the parsley and mix half of it into the sauce. Serve the sauce on deep plates then serve the gnocchi on top. Garnish with the rest of the parsley.
