Tuesday, March 15, 2011

Gnocchi with Shrimp, Asparagus, and Pesto

This is a wonderful spring recipe that is a snap to put together. Use store bought pesto to make it even quicker


  • 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  extra-virgin olive oil


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 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 basil mixture to shrimp mixture; toss to coat. Serve immediately. Yield 4 servings.

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