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Gnocchi with Shrimp, Asparagus, and Pesto

Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 2 cups)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.