Rating: 4 stars
57 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 2

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.

Michelle Powers
Recipe by Cooking Light September 2010

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Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

355 calories; fat 9.3g; saturated fat 1.6g; mono fat 4.5g; poly fat 2.5g; protein 26.5g; carbohydrates 42.7g; fiber 3g; cholesterol 170mg; iron 5.7mg; sodium 747mg; calcium 108mg.
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