Gnocchi with mushrooms and shrimp

2_03002 with mushrooms and SHRIMP DUMPLINGS INGREDIENTS for 4 PEOPLE 1 Kg gnocchi of potatoes, 200 g 200 g piopparelli, cleaned and peeled shrimp, 1/2 red pepper, courgette, shallots, 3 tablespoons extra-virgin olive oil, 1 tablespoon bread crumbs, parsley, salt, pepper.

Clean the mushrooms, discarded the bit earthy stem, wash them quickly under running water and place them on a towel to dry.

Cut the peppers and dice the zucchini after they have been washed thoroughly.

Mince the shallots and let wilt in olive oil, add the vegetables, shrimp, salt, stir and leave over medium heat for about 10 minutes.

Add salt and pepper, add chopped parsley and a few tablespoons of water and cook on moderate heat for another 10 minutes and then sprinkle with the breadcrumbs and stir well.

Cook the gnocchi in salted water, check them out as they rise to the surface and transfer it into a large mixing bowl.

Add the vegetables and stir before serving.