1. First make the gnocchi. Of this amount, ingredients obtained 4 medium-sized servings, but I usually cook from a larger quantity and freeze for future use. Gnocchi are perfectly stored in the freezer and very convenient as a quick dinner. Will just have to make the sauce. Peel the potatoes, boil, drain almost all the liquid (I leave quite a bit on the bottom) and stretch kartoffelsalat into a thick puree. A little cool.

2. To the potatoes add the egg, soy sauce. Mix thoroughly (if necessary, it needs more salt to taste, I didn't doselevel).

3. Gradually adding flour, knead the dough, which is going to a ball and does not stick to hands. It will be quite soft.

4. At the same time to knead the dough heat the oven to 180-190 degrees and bake the peppers for 25-30 minutes (time depends on the size) until the markings. The peppers cool, peel and cut into cubes or strips

5. Divide the dough into several pieces and roll into sausages with a diameter of 1,5 cm-2, not more. A little podpisov work surface with flour, cut the sausages into slices about 2 cm Each piece flatten with a fork or a hammer for cutting meat, giving it an oval shape and creating grooves. In Italy for creating grooves using a special Board. The grooves not only have ornamental value, they help the sauce to better envelop and impregnate the gnocchi. Gnocchi put on a Board or other smooth surface and slightly freeze. Can we not do that, but, in my opinion, so they keep their shape better. Unused gnocchi frozen and folded into a package, put in the freezer for storage.

6. Shrimp thawed (I have already boiled). If fresh, then boil according to the instructions on the package. Shrimp clear from the shell, leaving four pieces for decoration. In a pan, heat olive oil and fry the garlic cloves until the appearance of the characteristic smell.

7. To remove the garlic. Cherry cut into quarters and fry a little. Add the pepper and warm up.

8. Add shrimp and cream, simmer all together for about 2 minutes.

9. Add soy sauce, black pepper and simmer for another couple of minutes. Definitely interfere and make sure that the sauce doesn't burn. The contents of the pan to shift into blender and blend into a homogeneous mass. RUB through a fine sieve.

10. Boil sufficient water, salt. If once all the gnocchi is boiled, it is better to cook two pans and cook in small batches. Boil gnocchi until tender (about 2 minutes after surfacing). In skillet, heat butter. Remove the cooked gnocchi with a slotted spoon and fry about a minute in butter.

11. Liberally cover with the sauce, stir, garnish with shrimp, herbs and serve immediately.