Gnocchi with Shrimp, Asparagus, and Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta. Ingredients:
2 quarts plus 1 tablespoon water, divided |
1 (16-ounce) package vacuum-packed gnocchi (such as vigo) |
4 cups (1-inch) slices asparagus (about 1 pound) |
1 pound peeled and deveined large shrimp, coarsely chopped |
1 cup basil leaves |
2 tablespoons pine nuts, toasted |
2 tablespoons preshredded parmesan cheese |
2 teaspoons fresh lemon juice |
2 teaspoons bottled minced garlic |
4 teaspoons extravirgin olive oil |
1/4 teaspoon salt |
Directions:
1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
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