Gnocchi with Shrimp, Asparagus and Pesto by TRobinson

Source: Cooking Light


2 quarts plus 1 tablespoon water, divided 1 (16oz) package vacuum-packed 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, toasted 2 tablespoons preshredded Parmesan cheese 2 teaspoons fresh lemon juice 2 teaspoons bottled minced garlic 4 teaspoons extra-virgin olive oil


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 aspargus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. 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.

Servings: 4 Serving Size: 2 cups

Nutrition Information (per serving):
Calories 355
Fat 9.3 g
Saturated Fat 1.6 g
Cholesterol 170 mg
Sodium 747 mg
Carbohydrates 42.7
Fiber 3 g
Protein 26.5 g