Gnocchi With Shrimp, Asparagus, And Pesto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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).
• 2 remove with a slotted spoon; place in a large bowl.
• 3 add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
• 4 drain and add the shrimp and asparagus to the gnocchi.
• 5 combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
• 6 drizzle oil through food chute with processor on; process until well blended.
• 7 add salt and basil mixture to shrimp mixture; toss to coat.
• 8 serve immediately.