Gnocchi with Shrimp, Asparagus, and Pesto

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 355
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 747 mg
Calcium 108 mg

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 extra-virgin olive oil

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 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.

Note:

Michelle Powers,

September 2010