Ingredients (Serves Two):
Gnocchi Original 1 pack
Cherry Tomatoes 1 dozen
Baby Shrimps 1 dozen
Extra Virgin Olive Oil 4 tbsp
Arugula 1/2 lb
Pecorino 2 oz
Garlic 6 cloves
Put arugula and pecorino in the blender and blend. Save some arugula for garnish.
Wash and cut tomatoes in half.
Put tomatoes on a baking sheet, sprinkle salt and pepper, and extra virgin olive oil.
Bake for 7 min. at 350 degrees.
In a pot, bring 2 quarts of salted water to a boil.
In a pan, add 4 tbsp of extra virgin olive oil and garlic.
Cook until garlic browns, then add shrimp.
After 2 minutes, add salt, pepper, and 1/2 cup cooking water to the shrimp.
Add gnocchi to boiling water and cook for 2 minutes (or until they all float). Drain well.
Next, add gnocchi, arugula pesto, & baked tomatoes. Stir for 1 minute.
Decorate with arugula.