Home Recipes Gnocchi With Shrimp, Asparagus and Basil Pesto

Gnocchi With Shrimp, Asparagus and Basil Pesto

by Erika Nicole Kendall

2 quarts plus 1 tablespoon water, divided
2 cups gnocchi
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 (or walnuts), toasted
2 tablespoons grated Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons minced garlic
4 teaspoons extra-virgin olive oil

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.

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 basil mixture to shrimp mixture; toss to coat. Serve immediately.

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2 comments

Tonisha Swanson April 15, 2011 - 12:15 PM

Just wanted to say I love your posts can’t wait to try my hands at this dish 🙂

DesiJay September 18, 2012 - 5:30 PM

Just found your blog, love it so far! Just wondering if you had a healthy recipe for the gnocchi?

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