Gnocchi with Shrimp, Asparagus and Pesto
Ingredients
- 1 package (20 oz.) Celentano Gnocchi
- 2 teaspoons extra-virgin olive oil
- 1 ½ cups diced asparagus
- 1 pound peeled and de-veined shrimp
- 1 cup basil leaves
- 2 tablespoons toasted pine nuts
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons lemon juice
- 2 teaspoons minced garlic
- 4 teaspoons extra-virgin olive oil
Directions
Bring a pot of water to a boil. Add gnocchi and cook according to package instructions. Remove and set aside. In a large sauté pan over medium heat add olive oil, asparagus and shrimp to the pan and cook for 5 minutes or until the shrimp are cooked through. In a food processor combine 1 tablespoon water, basil, pine nuts, Parmesan cheese, lemon juice and garlic; process until smooth scraping down the sides. Drizzle 4 teaspoons extra virgin olive oil through the food chute with the processor on; process until well blended. Add the basil pesto and the gnocchi to the shrimp and asparagus and heat over medium heat tossing to coat. Serve with additional Parmesan cheese and toasted pine nuts.
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