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.
Gnocchi with Shrimp, Asparagus, and Pesto
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.
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- Calories: 355
- 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: 747mg
- Calcium: 108mg
- 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
- 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 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 basil mixture to shrimp mixture; toss to coat. Serve immediately.
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