Gnocchi with mediterranean pepper tomato stew

Name: gnocchi with mediterranean pepper tomato stew
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 el peanut oil; 500 g The Cecco gnocchi; 1 toe garlic; 2 green pepper; 300 g frozen raw peeled pink shrimps thawed; 1 el dried oregano jar 10 g, Organic; 400 g tomato cubes look; 70 g sundried tomato tapenade pot of 140 g

Stew of gnocchi, paprika, shrimp and tomato.

Ingredients

4 el peanut oil
500 g The Cecco gnocchi
1 toe garlic
2 green pepper

300 g frozen raw peeled pink shrimps thawed
1 el dried oregano jar 10 g, Organic
400 g tomato cubes look
70 g sundried tomato tapenade pot of 140 g

Directions

Heat the oil in a frying pan and fry the gnocchi for 10 minutes on medium heat. Change regularly.
In the meantime, cut the garlic finely. Halve the peppers and remove the stem and seeds. Cut the flesh into strips.
Heat the oil in a frying pan and fry the garlic for 1 min. Add the peppers, prawns and oregano and cook for 4 min.
Add the tomato cubes to the paprika prawn mixture and cook for 3 minutes on medium heat. Season with pepper and salt.
Add the tapenade to the gnocchi and scoop. Serve with the pepper tomato stew.