Gnocchi with Shrimp, Asparagus, and Pesto

  • Elldee Posted: 09/23/10
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    Delish! I substituted 1 tsp dried basil for the fresh, since that's all I had, and it tasted just fine. Also sprinkled a bit more into the dish before serving. No need to chop the shrimp - just increase the cook time about 1 additional minute or so. Warning.... it's addicting and hard to stop eating!!

  • MallorySue Posted: 01/10/11
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    One of my new favorite recipes. All the flavors meld together perfectly.

  • Chefbacchus Posted: 09/09/10
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    I made this for my husband and his family last night and everyone raved about it!! It was a last minute decision to stay in so I needed something quick. This fit the bill and it was super yummy. My mother-inlaw said it tasted just like something you'd get in a fancy restaurant!

  • skspillman Posted: 08/22/10
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    This was simple to prepare and very tasty. I used about a pound and a half each of asparagus and shrimp. I sauteed the asparagus and shrimp instead of boiling; otherwise I followed the recipe exactly. Served alongside French bread-yum!

  • Hollypop Posted: 01/12/11
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    Quick and easy to make. Followed the recipe exactly. Will definitely make again.

  • dakotababy Posted: 04/01/11
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    Delicious!!! Easy and tastes like a dish from a fancy restaurant will definately make again, and again, and again :)

  • spanzarella Posted: 09/24/10
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    A new favorite of my husband's. I used prepared pesto and that made it an easy weeknight one-pot meal. Will definitely make again. I may try the pesto part in the future.

  • Belladonna714 Posted: 09/23/10
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    I found this pesto to be way too pine nutty the first time I made it, so the second time I cut the pine nuts down to 1 tbsp. It still was a little bland, but nothing a pinch of sea salt couldn't fix. I used whole wheat gnocchi's, and grilled the shrimp and asparagus. My boyfriend substituted grilled italian turkey sausage for his shrimp and loved it. I would make this again keeping these adjustments.

  • SheilaAnne Posted: 09/20/10
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    Sounds wonderful but I haven't tried it yet. The picture seems to show whole shrimp but the recipe calls for chopped shrimp. Please clarify.

  • Laura Cocinaria Posted: 09/26/10
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    I recently made this recipe and I have to say that it was a great success for weedkay dinner at home that appeared to be a restaurant weekend dinner! Thank you very much for the recipe!

  • nlrutecki Posted: 08/20/10
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    This one will become a staple in the household. The pesto is light and is soooo quick and easy!

  • Emscot20 Posted: 02/17/11
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    Really delicious! I added some more garlic and basil because I just love the two. Super easy recipe for a week night.

  • stanne Posted: 09/20/10
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    Took minutes to prepare. Everyone loved it. I keep homemade pesto cubes in the freezer so that made it even quicker. I sauteed the asparagus and added precooked shrimp at the last minute to warm. I served my shrimp whole with the tails removed. Enjoyed it with french bread and a glass of chard.

  • aizoco Posted: 09/21/10
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    SOOOOO easy and good flavor for everyday meal. Substituted walnuts for the pinenuts - all other ingredients remained the same. Liked it, but didn't love it.

  • No Longer Registered Posted: 10/11/10
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    This recipe was a solid satisfying weeknight meal, but I want to note one substitution I made and one hint. First, my grocery store didn't have gnocchi, so I used cheese tortellini instead. Second, 4 cups of asparagus is a LOT of asparagus, so I halved that ingredient. It still turned out great, husband-approved.

  • rhubbard52 Posted: 08/21/10
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    My wife doesn't care for uncooked garlic, but let my try this recipe if I promised to saute the garlic in a little extra virgin olive oil. We both loved it, and it's still super simple.

  • RachelV1030 Posted: 09/22/10
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    Very good! Used a pre-made pesto and was still great!

  • Beasty Posted: 08/18/10
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    Very, very easy to make. I tried this recipe because it has everything I love, pesto, asparagus, gnocchi and shrimp. I followed the recipe to the tee, with the exception of using fresh garlic. I am very pleased with the results. I be making this again and again.

  • nlp306 Posted: 01/03/11
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    This was fantastic with very minimal tweaking. I really don't care for boiled asparagus, so I sauteed them in a pan coated with cooking spray. Also, the only seasoning comes from the pesto, which seems fine for the gnocchi but he asparagus was a bit bland so I added a bit of sea salt at the end. Next time I'll probably add the salt while sauteing them. I'm not even sure if the shrimp really adds to the dish, so it's possible to omit it unless you want the protein.

  • librarygirl6 Posted: 03/01/11
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    Great taste and VERY filling.

  • Tishaw1 Posted: 04/01/11
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    I served this to a dinner party for 8 last week, doubled the recipe, everyone raved about it. I rough chopped some of the shrimp, but left some whole with tails, so I could serve 3 each on each plate. The presentation is important. I prefer to make my own fresh pesto, so I can control the sodium. Store bought pesto is loaded with sodium. I did increase the parmesan cheese a little in the pesto. Served a spring mix salad, dressed with olive oil and lemon, a Italian bread and a crisp white Italian wine. Someone remarked we could be eating in Rome. I will definitely prepare this recipe again.

  • Tigergirl704 Posted: 04/17/11
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    This was ok. Definitely has potential. Very bland. Pesto was more overwhelming than tasteful. The shrimp was the saving item of the meal. The asparagus did not match with the pesto. Almost too much green. Needs another flavor to bring it altogether.

  • jill0609 Posted: 04/12/11
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    This was definitely delicious. I just wonder if its less expensive to buy pesto than to make it, as pine nuts are crazy expensive. I would make again though it was light and refreshing and easy.

  • Rebait Posted: 05/30/11
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    Very delicious combination. I like gnocchi but angel hair pasta also works great.

  • judkinss Posted: 04/06/11
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    This really was outstanding. My shrimp was a little overcooked and asparagus undercooked so next time I will add the asparagus in the water first and give it a minute before I include the shrimp. Also the pesto was very yummy, but it would be better with the kick from fresh garlic instead of bottled garlic.

  • hungry01 Posted: 04/13/11
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    This was delicious. I made it for friends when they came over for dinner, and it was a big hit. I received lots of compliments and had to admit that I had little to do with its success. I simply followed the instructions. Very tasty!

  • steponme Posted: 04/12/11
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    Wow...I wasn't expecting anything this quick and simple to be so delicious! I did take the short-cut and used prepared basil & garlic pesto; it was still fantastic!

  • jenfur13 Posted: 04/19/11
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    The best recipe I've had in a while. It was absolutely perfect! I subbed out a 'seafood mixture' from trader joe's instead of just the shrimp because it was cheaper.. so mine had shrimp, scallops and calamari rings. SO YUM! I will definitely be putting this into the regular rotation now that I have a basil plant in the backyard!

  • matthews51603 Posted: 06/21/11
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    This is a frequent dish at our house. Changes I have made: (1) I use spinach gnocchi, (2) my husband is allergic to shrimp, so I use any thing I have on hand: scallops, pork, chicken or tofu and cook that while the water comes to a boil and the gnocchi cooks (3) I boil the asparagus with the gnocchi, as it parboils at the same rate it takes to cook the gnocchi, and (4) I toss it all together with a commerical pesto. Dinner is ready in 15 minutes, and even my toddler will eat it!

  • ETHoffman Posted: 09/28/11
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    the shrimp in the photo are not chopped as the recipe directs. goodness, they still have their tails on! and why would i buy large (=more expensive) shrimp just to chop coarsely? i've made this before w/o chopping them, and loved it. tonight i don't have any fresh asparagus on hand, so i'm going to use my homemade spinach pesto (a vegetable exchange) with the shrimp and gnocchi. it's going to be delicious!

  • TriKali Posted: 08/29/11
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    Made all in one pan. Sauteed the gnocchi first in canola oil, then once they were browned added asparagus and then a short while later shrimp. Fantastic. Probably not quite as low fat with canola oil added in for saute step. But used homemade (frozen and thawed) pesto. Easy and quick, but tastes fantastic. A squeeze of lemon at the end makes a good finishing touch.

  • CRhodus Posted: 10/09/11
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    Hate to say it, but my husband and I found this to be terribly bland. I used cheese tortellini since my store didn't have the Gnochi, so perhaps that was part of the problem. I added a lot of extra garlic, sauteed the shrimp in olive oil and garlic, and steamed the asparagus. Something about boiling the shrimp and asparagus just didn't sound good. We were able to doctor it up a little bit with some salt and crushed red pepper, but I doubt we'll be making this one again.

  • Serana Posted: 11/29/11
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    I made this dish with cheese ravioli, instead of the gnocchi, and added 12 clams. The clams added an extra seafood-y flavor that I think really made the dish pop out. I do agree the asparagus and shrimp do not need boiling just add to the pan with the burner set to medium to medium-high and add the lid stir every every couple minutes to cook evenly. Boiling just takes out all the vitamins from the asparagus and makes their texture too soft for my taste.

  • Stacy1972 Posted: 06/18/12
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    The pesto was a lot of work to find out the family really didn't care for it. The consensus was that it was pretty bland and there weren't enough shrimp to feed the four of us.

  • loisross Posted: 04/13/12
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    Absolutely fabulous - this is the first recipe so good that it prompted me to give a rating. Made these changes: sauteed shrimp, asparagus, 1 c. frozen peas in 1 T. OO and added sprinkle of red pepper flakes. Substituted 1 clove fresh garlic in pesto. Used Fresh Market brand torcetti pasta. Added pesto to skillet containing shrimp mixture and added water to thin pesto a little. This pesto is so much better - fresher and less oily - than any store-bought pasta. My husband thought this was one of the best dishes ever - definitely a keeper.

  • JulieRae97 Posted: 11/15/12
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    Very good.

  • DebbieMcG Posted: 04/12/12
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    Yummy recipe!!! I have served this dish at three dinner parties, including an 'Eat, Pray, Love' girls's movie night in party and it was enjoyed by those who were usually hesitant to try gnocchi or thought that they did not like asparagus. Grilling or sauteing the shrimp and asparagus pumps up the flavor. And, I do like to make a recipe my own so extra garlic and red pepper flakes found their place in the pesto and extra cheese on top of a pasta dish never hurts. Top with a squeeze of fresh lemon as well as fresh basil. So easy and so tasty! Excellent~

  • AnnetteTBrown Posted: 04/14/12
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    when posting a recipe for anything featuring gnocchi, a recipe for gnocchi should be included. The difference between store bought (of any kind) and freshly made is miles apart. I even ask at a restaurant if their gnocchi dish is made with home made/freshly made not frozen or days old gnocchi, it turns into a chewy dough ball no matter what you do. A fresh version, is light and fluffy and absolutely wonderful to use with almost any sauce, even something as simple as a brown butter and sage sauce. Fresh gnocchi is really not that hard or time consuming to make and there are a variety of versions you can make using either ricotta, or potato, etc. Just a suggestion...You can always tell the reader they can buy a "fresh" version at their store, but it wont have the same texture, etc. That said, I would make this recipe with significant modifications in the cooking as others have suggested...sauteeing or grilling the asparagus, adding shrimp as late as possible to the skillet, etc.

  • Riggenbach Posted: 04/12/12
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    Very good. Only one change. Used about 1 .5 tsp of basil Instead of fresh basil.

  • sandy0042 Posted: 04/13/12
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    OMG! I know the ingredients, I thought it would work.. it was awful. First, maybe I am a snob but the store bought gnocchi was chewy and disgusting - I will stick with homemade from now on. Second, the way the recipe is written it appears you would put the asparagus and shrimp in the water. Gross. So i boiled the gnocchi, made the pesto and then in a separate pan sauted olive oil and garlic and then the asparagus until almost done, then added the shrimp to saute. Emptied that into the bowl with the gnocchi and then poured the pesto sauce over it. It was palatable, but the gnocchi ruined it. Future state: I will prepare an asparagus, shrimp pesto over pasta.... Plus - this actually took longer than I anticipated so it is not a good work night meal.

  • donnadeleon Posted: 04/30/12
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    I roasted the shrimp and asparagus in a little olive oil (reduced the ammount in the pesto) at 450° for 7 minutes. The roasting added flavor. It was necessary to add a bit more water to the pesto to get a good consistency, and I used a stick blender for this small ammount. I agree with other reviewers that homemade gnocchi would have been a step up, but the packaged variety I bought (Wegman's store brand vacuum pack) were ok.

  • roweena Posted: 07/28/13
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    I used pesto in a jar instead of following this recipe. Worked just as well with alot less trouble. That said, I did not like the pesto I used. I usually make my own pesto with my summer basil 'crop' and freeze in mini muffin tin (then pop them out and store in ziploc bag). Alas, I was all out of my pesto so in a hurry, resorted to jarred. yuk. But I think this recipe would be great with great pesto. Next time, I will save some of the pasta water before draining the shrimp & asparagus and add to the bowl to loosen up the 'sauce.' Boiling the shrimp & asparagus in the gnocchi water was a great idea! I, too, left the shrimp whole.

  • ktleyed Posted: 08/22/13
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    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.

  • Johndc30 Posted: 01/29/14
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    ,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.

  • DessertDiva Posted: 07/31/13
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    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.

  • OakvilleCook Posted: 06/25/14
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    This sounds good and I haven't made it yet but why would they say to coarsely chop the shrimp and then put it in the boiling water? The picture doesn't show the shrimp chopped. Must be a mistake.

  • Becky22 Posted: 01/13/14
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    I usually love things with pesto but thought this was bland. I would have made it with regular pasta vs gnocchi. I didn't think there was enough flavor for the heaviness of the gnocchi.

  • Hungrygirl123 Posted: 02/21/14
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    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!

  • jodioschmidt Posted: 06/15/14
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    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

  • daneanp Posted: 01/10/14
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    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.

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