Gnocchi with Pesto, Shrimp and Asparagus

Name: Gnocchi with Pesto, Shrimp and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup loosely packed basil; 2 tablespoons pine nuts; 2 tablespoons grated Parmesan cheese; 2 cloves garlic; 2 teaspoons fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 teaspoons extra virgin olive oil; 16 oz package gnocchi; 3 tablespoons extra virgin olive oil; 1 lb asparagus; 1 pound peeled and deveined large shrimp; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Gnocchi with Pesto, Shrimp and Asparagus

Heidi Pena

Report

Easy enough for a weeknight meal, but impressive enough for company, this Gnocchi with Pesto, Shrimp and Asparagus is packed with flavor and done in less than 30 minutes!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Pesto

1 cup loosely packed basil
2 tablespoons pine nuts toasted
2 tablespoons grated Parmesan cheese
2 cloves garlic minced or grated
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons extra virgin olive oil

Gnocchi

16 oz package gnocchi
3 tablespoons extra virgin olive oil divided
1 lb asparagus tough ends removed then cut into 2-inch pieces
1 pound peeled and deveined large shrimp tails removed
salt and pepper

Add to Shopping List

Instructions

Prepare the pesto:

Combine the basil, pine nuts, Parmesan, garlic and lemon juice in a food processor or blender. Season with the salt and pepper. Process until smooth, scraping down the sides as needed. Stream in the olive oil until the mixture comes together in a smooth sauce.

Make the Gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats to the top of the surface.
While the gnocchi cooks, heat one tablespoon of the olive oil in a large sauté pan over medium high. Remove the cooked gnocchi from the water with a slotted spoon to the sauté pan and cook until it is crisp on all sides, stirring and flipping the gnocchi as needed, about 5 minutes. Transfer the gnocchi to a plate.
Heat another tablespoon of the oil in the same sauté pan and add the asparagus. Cook until crisp-tender, 3-5 minutes depending on the thickness of the asparagus. Remove the asparagus to the same plate as the gnocchi.
Season the shrimp with salt and pepper. heat the remaining tablespoon of oil in the same sauté pan and add the shrimp. Cook until shrimp are pink, 2-3 minutes per side.
Combine the gnocchi, asparagus and shrimp and add the pesto sauce. Stir to combine, then serve immediately.