Gnocci with Shrmp, Asparagus, and Pest0

By Rosemary140

Ingredients

• 8 cups plus 1 Tbsp water, divided
• 1-16 ounce package vacuum packed gnocci
• 4 cups (1-inch) slices asparagus (about 1 lb)
• 1 lb peeled and deveined large shrimp, coarsely chopped
• 1 cup fresh basil leaves
• 2 Tbsp pine nuts, toasted
• 2 Tbsp preshredded Parmesan cheese
• 2 tsp fresh lemon juice
• 2 tsp bottled minced garlic
• 4 tsp extra-virgin olive oil

Preparation

Step 1

Bring 8 cups water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to the surface). Remove with a slotted sppon and place in a large bowl.

Add asparagus and shrimp to water; cook 5 minutes or until shrimp are done. Drain and add mixture to gnocchi.

Combine remaining 1 Tbsp 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 and process until well blended. Add basil mixture to shrimp mixture; toss well to coat.

Serve immediately.