Creamy gnocchi with Tuscan shrimp rev
A dream bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce!
Prep time: 10 minutes.
Cooking time: 15 minutes
Total time: 25 minutes
Portions : 2
Calories : ~620 kcal par portion
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Ingredients 
• 12 oz Potato Gnocchi
• 10–12 large prawns, peeled and deveined
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 3 minced garlic cloves
• 1⁄2 cup sun-dried tomatoes, chopped
• 1 cup baby spinach
• 3⁄4 cup heavy cream
• 1⁄3 cup grated parmesan
• Salt and black pepper to taste
• Fresh basil (for garnish)
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Instructions 
Cook the gnocchi:• Boil gnocchi in salted water according to package instructions. Drain it and put it aside.
Pop the shrimp:• In a frying pan, heat the olive oil on medium-high.
• Add the shrimp, season slightly and poach 1-2 minutes per side. Remove and put away
Make the sauce:• In the same pan, melt the butter. Saute the garlic and sun dried tomatoes for 1-2 minutes.
• Pour in heavy cream and slow down. Stir in parmesan until it is melted and smooth.
Combine and finish:• Add gnocchi, spinach and shrimp to the sauce.
• Toss gently to coat everything and let the spinach wither. A season to be savored.
Serving :• Hot plate with a sprinkle of fresh basil and cracked black pepper.
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Pro tip:
Toast your gnocchi in a skillet for 2 minutes before tossing in the sauce for an extra texture! 
