Crispy Pan-Fried Gnocchi with Shrimp and Lemon Butter Sauce | Quick Dinner

Clean the shrimp if necessary and pat them dry with a paper towel. Finely chop the garlic cloves and fresh parsley. Squeeze the juice from half of the organic lemon and slice the other half thinly.

Heat 2 tbsp of extra virgin olive oil in a large frying pan over medium-high heat. Add 500 g of fresh gnocchi directly to the pan (without boiling them beforehand). Fry for 6–8 minutes, stirring occasionally, until golden and crispy on the outside. Transfer the gnocchi to a plate.

In the same pan, melt 50 g of butter over medium heat. Add the chopped garlic and 1 pinch of chili flakes, sautéing for 1 minute until fragrant. Add 300 g of fresh shrimp and cook for 2–3 minutes on each side until pink and tender.