Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi with Shrimp, Asparagus, and Pesto
Photo by Lee Harrelson


  • 1 cup basil leaves
  • ¼ teaspoon salt
  • 4 cups (1-inch) slices asparagus (about 1 pound)
  • 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
  • 2 quarts plus 1 tablespoon water, divided
  • 2 tablespoons preshredded Parmesan cheese
  • 2 teaspoons bottled minced garlic
  • + 4 more ingredients
    • 2 tablespoons pine nuts, toasted
    • 4 teaspoons extravirgin olive oil
    • 1 pound peeled and deveined large shrimp, coarsely chopped
    • 2 teaspoons fresh lemon juice

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 gnocc...

View full recipe at My Recipes


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