Gnocchi with Shrimp, Asparagus, and Pesto

By leejaywv

Ingredients

• 2 quarts plus 1 Tbsp water, divided
• 1 (16 oz.) pkg vacuum-packed gnocchi
• 4 cups (1-inch) slices asparagus (about 1 lb)
• 1 lb peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 Tbsp pine nuts, toasted
• 2 Tbsp preshredded Parmesan cheese
• 2 tsp fresh lemon juice
• 2 tsp bottled minced garlic
• 4 tsp extravirgin olive oil
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 min or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in large bowl. Add asparagus and shrimp to pan; cook 5 min or until shrimp are done. Drain. Add shrimp 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; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.