Gnocchi with Pesto, Shrimp and Asparagus
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Gnocchi with Pesto, Shrimp and Asparagus
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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!
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Ingredients
Pesto
- 1 cup basil loosely packed
- 2 tablespoons pine nuts toasted
- 2 tablespoons Parmesan Cheese grated
- 2 cloves garlic minced or grated
- 2 teaspoons lemon juice fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons extra virgin olive oil
Gnocchi
- 16 oz gnocchi package
- 3 tablespoons extra virgin olive oil divided
- 1 lb asparagus tough ends removed then cut into 2-inch pieces
- 1 pound Shrimp tails removed, peeled and deveined, large
- salt
- black pepper
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.
Notes
- You can also use this Basil Pesto Recipe.
- adapted from Cooking Light July 2007
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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