Method
Peel and wash scampi tails and cut into pieces. Sauté
in a pan for 2 minutes with a tablespoon of fresh chopped parsley and four tablespoons
of oil to add flavour. Add a splash of white wine, allow it to evaporate, blend
in the cream and diced tomatoes. Stir, heat thoroughly and take off the heat after
5 minutes.
In the meantime, bring plenty of lightly salted water to the
boil in a pan, cook the Nonna Rina Gnocchi, fishing them out with a draining spoon
or skimmer as they float to the surface. Put them on a serving dish and serve
with the scampi sauce.
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