Gnocchi with Shrimp, Asparagus, and Pesto

Name: Gnocchi with Shrimp, Asparagus, and Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters (1-inch) slices asparagus (about 1 pound); 237 milliliters basil leaves; 2 teaspoons bottled minced garlic; 4 teaspoons extravirgin olive oil; 454 grams package vacuum-packed gnocchi (such as Vigo); 2 teaspoons fresh lemon juice; 2 Tbsps preshredded Parmesan cheese; 2 Tbsps pine nuts, toasted; 0 teaspoons salt; 454 grams peeled and deveined large shrimp, coarsely chopped; 2 liters water, divided

The recipe Gnocchi with Shrimp, Asparagus, and Pesto is ready in around 45 minutes and is definitely an excellent pescatarian option for lovers of Mediterranean food. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 32g of protein, and 11g of fat. This recipe serves 4. Head to the store and pick up preshredded parmesan cheese, basil leaves, bottled garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bring 2 quarts water to a boil in a Dutch oven.

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Water

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Dutch Oven

Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface).

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Gnocchi

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Frying Pan

Remove gnocchi with a slotted spoon; place in a large bowl.

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Gnocchi

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Slotted Spoon

Bowl

Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done.

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Asparagus

Shrimp

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Frying Pan

Drain.

Add shrimp mixture to gnocchi.

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Gnocchi

Shrimp

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.

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Garlic

Basil

Water

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Food Processor

Drizzle oil through food chute with food processor on; process until well blended.

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Cooking Oil

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Food Processor

Add salt and basil mixture to shrimp mixture; toss to coat.

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Shrimp

Basil

Salt

Serve immediately.

Equipment

Ingredients

Servings:

946milliliters

(1-inch) slices asparagus (about 1 pound)237milliliters

basil leaves 2teaspoons

bottled minced garlic 4teaspoons

extravirgin olive oil 454grams

package vacuum-packed gnocchi (such as Vigo)2teaspoons

fresh lemon juice 2Tbsps

preshredded Parmesan cheese 2Tbsps

pine nuts, toasted 0teaspoons

salt 454grams

peeled and deveined large shrimp, coarsely chopped 2liters

water, divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.