Menu Enter a recipe name, ingredient, keyword...

Gnocci with Shrmp, Asparagus, and Pest0

By

Google Ads
Rate this recipe 5/5 (1 Votes)

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

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

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.

You'll also love

Review this recipe

Lobster Ravioli with Seared Scallops, Asparagus and Pear Tomatoes, Ginger Soy Buerre Blanc Asparagus Sticks