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Gnocchi, Shrimp, Asparagus and Pesto

Last night for dinner, I wanted something quick, since we got home late from the shore (GSP traffic sucks). You know that old joke, why do they call it a parkway if you drive on it and a driveway if you park on it? Well, yesterday, you pretty much parked on the Garden State Parkway, well, at least until many of the PA locals departed onto the AC Expressway (which I bet wasn't much of an expressway).

Anyway, as always, I digress. So I wanted something quick for dinner last night and since I had been a bit off program (can you say sticky buns and Johnson's Caramel popcorn?) for almost a week, I also wanted something healthy.

So I hit the 20 minutes or less option in the July issue of Cooking Light. Now I can't say that it's really 20 minutes (it takes me longer than 20 minutes to boil water) but it was pretty quick and pretty tasty. I was able to use a bunch of basil from my garden (nothing says summer like the smell and taste of fresh basil), and I threw in some peas I picked up at our CSA last week. We liked it and I'm looking forward to having the leftovers shortly over a bed of mixed greens for lunch. Too bad, no pictures though.

Gnocchi with Shrimp, Asparagus, and Pesto
From Cooking Light

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
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 extravirgin olive oil
1/4 teaspoon salt

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 gnocchi.
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. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Yield: 4 servings (serving size: 2 cups)

CALORIES 355 (24% from fat); FAT 9.3g (sat 1.6g,mono 4.5g,poly 2.5g); PROTEIN 26.5g; CHOLESTEROL 170mg; CALCIUM 108mg; SODIUM 894mg; FIBER 3g; IRON 5.7mg; CARBOHYDRATE 42.7g

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Other Thinks (4)

Kim - this sounds good. Did you chop the shrimp or leave 'em whole? I like the look of a whole shrimp in a dish rather then 'bits'.


Jerry, I chopped the shrimp. I think if you used a smaller count shrimp - like 31-40 (medium), then you could probably leave them whole. My only issue with whole shrimp in a dish like this is the tails (hate pulling them off as I eat). Oh and it was good over mixed greens the next day (though cold, the gnocchi was a bit heavy).

Kim - I made this for dinner tonight and it was great. I used 24 - 30 sized shrimp, peeled them and left them hole (no tails). I used my own pesto from the freezer.

YUM! Thanks for sharing.


Glad you liked it. I made a double batch of pesto last week and we'll probably make this again soon. The CSA had a sign up above the basil last week, take as much as you will use; with making pesto, it's pretty easy to take a bunch.

Do me a favor post your pesto recipe (if you haven't already) when you get a chance.

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