Gnocchi with Shrimp, Asparagus, and Pesto

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 4 cups (1-inch slices Asparagus
  • 1 cup Basil, leaves
  • 2 tsp Garlic, bottled

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tsp Extravirgin olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts, toasted

• Dairy

  • 2 tbsp Preshredded parmesan cheese

• Other

  • 1 None (16-ounce package vacuum-packed gnocchi (such as vigo
  • 2 None quarts plus 1 tablespoon water, divided

Found on myrecipes.com

Description

Directions

• 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.