Gnocchi With Shrimp, Asparagus, And Pesto - cooking recipe

Ingredients
    2 quarts water
    1 tablespoon water
    1 (16 ounce) package gnocchi, vacuum-packed such as Vigo- I have a frozen package from Trader Joe's
    1 lb asparagus, about 4 cups, cut into 1 inch sticks
    1 lb large shrimp, peeled, deveined, coarsely chopped
    1 cup basil leaves
    2 tablespoons pine nuts, toasted
    2 tablespoons parmesan cheese, grated
    2 teaspoons fresh lemon juice
    2 teaspoons garlic, minced, bottled is fine
    4 teaspoons extra virgin olive oil
    1/4 teaspoon salt
Preparation
    Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
    Remove with a slotted spoon; place in a large bowl.
    Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
    Drain and add the shrimp and asparagus to the gnocchi.
    Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
    Drizzle oil through food chute with processor on; process until well blended.
    Add salt and basil mixture to shrimp mixture; toss to coat.
    Serve immediately.

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