Gnocchi--small Italian potato dumplings--are a hearty alternative to pasta. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings cook in a few minutes.
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
How to Make It
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.
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.
,This recipie is a good starting point for more. The gnocchi and shrimp need more flavor than offered as is. Here is what I did-Although homemade pesto is preferable, 30 mins prior to starting this meal, I added 3 tbls of good store bought pesto to my 1lb of wild caught American shrimp that I previously had shelled and deveined along with a little salt, pepper and fresh lemon juice. While the gnocchi water was coming to a boil, I sautéed the asparagus in olive oil and freshly chopped garlic. This took 5 mins as my asparagus was large. Once tender, I put the asparagus and garlic into a bowl, set aside.
After the asparagus, I sautéed the shrimp(whole) in its marinade with a tbls of butter. 5 mins. This was set aside.I heated up some additional olive oil to which I added a couple of tsps of fresh thyme, infusing the oil. Once the pan was very hot, I transferred the gnocchi to the hot pan, oil and thyme. Just to infuse the flavors into the gnocchi. Mixed all, added lemon. Awesome.
This was so delicious! As a few other stated, I took a few short cuts and this became a great last minute weekday dinner. I sauteed the asparagus with a little chopped onion in olive oil and let that cook a few minutes. Then I added the shrimp - large shrimp which we cut in half. I threw everything together with Trader Joe's pesto and yum.....all ready! It is definitely a keeper!
This is a tasty quick meal - especially if you use pesto you already have on hand vs. making it yourself (but with the food processor it is very quick and easy). We prefer using the mini gnocchi because the dish doesn't feel as heavy
This was a Very tasty recipe!!! And it was quick and easy. I don't own a food processor so I purchased and used a container of Pesto from Trader Joe's. It was still yummy the next day. I will definitely make this again!
Yummy - doubt I'd serve it to guests but the family enjoyed it. DD doesn't like shrimp so I tossed in some cooked, cubed chicken breast and she ate almost every bite. Sundried tomatoes would be a nice addition.
Pretty good, but mine needed plenty of salt and pepper. I left my shrimp whole as well and next time, I'll try sauteing in some EVOO instead of boiling, but my family enjoyed it. I thought the pesto was super easy to make in the Cuisinart. I left out the pine nuts (due to nut allergies) and it was fine.
No need to wait for a special occasion for this dish - my husband had seconds on this one! Once the water boils, dinner is on the table in 10 minutes. I made two changes - I prefer my shrimp sautéed in EVOO rather than boiled. Used peas instead of asparagus, mainly because my daughter isn't a fan. Used a couple of tablespoons of pesto from TJ's rather than making it myself. (I need shortcuts for weeknight dinners.)
I recommend this to anyone who is a fan of gnocchi, but tired of cream sauce or tomato sauce.
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