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Gnocchi with Pesto, Shrimp and Asparagus
5 from 6 votes

Gnocchi with Pesto, Shrimp and Asparagus

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!

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

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:
    Cup of Yum
  1. 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:
  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats to the top of the surface.
  2. 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.
  3. 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.
  4. 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.
  5. 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