Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.
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
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 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.
this was simple and good. almost comfort food. used chicken, roasted my asparagus with a red pepper. used refrigerator pesto. this is a recipe that you could substitute many food items and still be a fine meal.
I liked this dish. I used minced garlic cloves instead of minced garlic from a jar and although I used less than 2 teaspoons it was still a bit much. Half the amount of garlic would probably be fine. Also, the instructions on the fresh gnocchi I bought said to cook it for 30 to 40 seconds which did seem to be enough even though the recipe said 4 minutes. I really enjoyed the food and I will definitely make this again.
OMG, this is good. I was in a hurry and couldn't fine pine nuts, so I used walnuts; also, I just chopped and mixed up everything rather than making a pesto sauce. It looks fabulous and TASTES fabulous. It was good warm and it's good cold. I will make this again.
This recipe is All Star! It is so easy to make that it is almost ridiculous. You can change the flavor up a little by trying different pesto combos. We ate it once with a basil/pine nut pesto and then again with a dill/basil/almond variety. Excellent!
Delicious and filling! I will definitely make this again. It is appropriate for everyday or date night in. I used a pre-made pesto, added an additional tsp. of garlic and garnished with salt, pepper, tsp. of shredded parmesan, and a tsp. of pinenuts. I had this with crusty bread and one serving was enough to satisfy my post-run hunger!
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