Gnocchi with Shrimp Asparagus and Pesto
Gnocchi with Shrimp, Asparagus, and Pesto from Cooking Light September 2010 --this was truly a quick easy meal to make and I added to extra ingreds I had on hand to the original recipe! Enjoy!!
Give pasta a break and try gnocchi instead. The potato dumplings paired with fresh ingredients make for a healthy, comforting meal.
**If you need to make pesto--ingreds and instructions are below final pic**
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo) From Trader Joes and whole wheat!!
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
Pesto ( I had mine already made from a lemon lime basil and frozen -see earlier blog post)
Surprise add on ingreds -- TJ's sliced sundried tomatoes and toasted pine nuts!!
1. 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 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 gnocchi.
Add basil mixture (and sundried tomatoes) to shrimp mixture; toss to coat.
Check out our new fun pasta bowls 6 individuals and one serving bowl from costco!! Who doesn't love a bargain!!
To toast pine nuts either in a pan over low heat --in the oven on a stone or my favorite quick way on a stone in the microwave - 90 secs high then in 20-30 sec increments!
Serve immediately
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extra-virgin olive oil
Only need to do this step if making pesto....
Combine remaining 1 tablespoon 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.
Give pasta a break and try gnocchi instead. The potato dumplings paired with fresh ingredients make for a healthy, comforting meal.
**If you need to make pesto--ingreds and instructions are below final pic**
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo) From Trader Joes and whole wheat!!
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
Pesto ( I had mine already made from a lemon lime basil and frozen -see earlier blog post)
Surprise add on ingreds -- TJ's sliced sundried tomatoes and toasted pine nuts!!
1. 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 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 gnocchi.
Add basil mixture (and sundried tomatoes) to shrimp mixture; toss to coat.
Check out our new fun pasta bowls 6 individuals and one serving bowl from costco!! Who doesn't love a bargain!!
To toast pine nuts either in a pan over low heat --in the oven on a stone or my favorite quick way on a stone in the microwave - 90 secs high then in 20-30 sec increments!
Serve immediately
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extra-virgin olive oil
Only need to do this step if making pesto....
Combine remaining 1 tablespoon 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.
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