Gnocchi with Shrimp, Asparagus, and Pesto

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Gnocchi with Shrimp, Asparagus, and PestoRecipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta. 

4 servings (serving size: 2 cups)


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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


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.

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.

Created date

June 2007

Nutritional Information

Calories 355
Caloriesfromfat 24 %
Fat 9.3 g
Satfat 1.6 g
Monofat 4.5 g
Polyfat 2.5 g
Protein 26.5 g
Carbohydrate 42.7 g
Fiber 3 g
Cholesterol 170 mg
Iron 5.7 mg
Sodium 894 mg
Calcium 108 mg