Gluten-free Gnocchi with Arugula Pesto, Roasted Tomatoes & Shrimp

Ingredients (x2):

1 pack Gnocchi Nocca Gluten-Free

1 dozen Cherry Tomatoes 

6 Shrimps 

4 tbsp Extra Virgin Olive Oil 

1/2 lb Arugula 

2 oz Parmesan 

1 Organic Lemon (Zest) 

Instructions:

Put Parmesan and arugula, some olive oil and a little of cold water in the blender and blend. Wash the tomatoes and put them 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. Meanwhile in a pan, add 4 tbsp of extra virgin olive oil and add shrimp.

After 2 minutes, add salt, pepper, and lemon zest.

Add gnocchi to boiling water and cook for 2 minutes (or until they all float). Drain well. Next, add the gluten-free gnocchi to the arugula pesto, mix delicately and serve on a plate. 

Add baked tomatoes and shrimps. 

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