Skillet Gnocchi with Shrimp and Asparagus

By barbaran

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus, and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of Pinot Grigio.

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 2 teaspoon(s) extra-virgin olive oil
• 1 package(s) (16-ounce) shelf-stable gnocchi
• 1/2 cup(s) sliced shallots
• 1 bunch(es) (about 1 pound) asparagus , trimmed and cut into thirds
• 3/4 cup(s) reduced-sodium chicken broth
• 1 pound(s) (26 to 30 per pound) raw shrimp , peeled and deveined, tails left on if desired
• 1/4 teaspoon(s) freshly ground pepper
• 1 pinch(s) salt
• 2 tablespoon(s) lemon juice
• 0.333 cup(s) grated Parmesan cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.

Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper, and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.

Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover, and let stand until the cheese is melted, about 2 minutes.

Exchanges: 4 starch, 1 vegetable, 2 1/2 lean meat, 1 fat Carbohydrate Servings: 4 Nutrition Bonus: Folate (29% daily value), Vitamin C (25% dv), Vitamin A (22% dv), Iron (21% dv), Calcium (20% dv)