PREPARATION:

Toast the almonds in a non-stick frying pan without browning them too much.

Peel the clove of garlic leaving it whole, wash and cut the cherry tomatoes in half, wash, dry and chop the parsley.

Heat the oil, garlic and chili pepper to taste in a pan over low heat. Leave to flavor then turn up the heat and add the shrimp. Cook for 1-2 minutes and add the tomatoes and salt.

Add a ladle of hot water, bring to a boil and add the gnocchi. Sauté for about 5 minutes adding the chopped parsley and if necessary more water (alternatively cook the gnocchi in boiling salted water for 1 minutes, drain and sauté in a pan with the shrimps).

Remove the garlic and serve sprinkled with toasted almonds.