Rating: 4.5 stars
35 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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

Michele Powers
Recipe by Cooking Light July 2007

Gallery

Credit: Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary test

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 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.

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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 salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Nutrition Facts

355 calories; calories from fat 24%; 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 894mg; calcium 108mg.
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