Gnocchi with Shrimp, Asparagus, and Pesto

Photo: Lee Harrelson; Styling: Leigh Ann Ross

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

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 24%
  • Fat: 9.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 26.5g
  • Carbohydrate: 42.7g
  • Fiber: 3g
  • Cholesterol: 170mg
  • Iron: 5.7mg
  • Sodium: 894mg
  • Calcium: 108mg

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

Preparation

  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.
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