Fried Gnocchi with Merguez & Shrimp
with creamy tomato sauce, spinach & fresh parsley
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
175 g
Gnocchi
(Contains Wheat, Egg, Sulphites)
2 piece
Beef merguez sausage
(Contains Soy, Mustard, Celery May be present Gluten, Wheat, Egg)
40 g
Shrimp
(Contains Crustaceans)
75 g
Cooking cream
(Contains Milk)
5 g
Fresh flat leaf parsley
(May be present Celery)
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.