A mediterranean dish that is as tasty as it is easy to make.
For the ragu sauce, heat the olive oil and gently fry the garlic and shallot for 1–2 minutes.
Stir in the tomatoes, Stock Pot, thyme and bring to the boil. Simmer gently for 10 minutes, stirring occasionally until it thickens slightly.
Melt butter with 75ml of water in a large, heavy-based frying pan.
Toss the drained gnocchi in the butter mix. Add the cooked seafood and cook for 1–2 minutes until heated through.
Add the tomato ragu mix and gently shake the pan to mix all the ingredients together.
Garnish with basil and coriander sprigs and serve at once.
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