Gnocchi With Shrimp, Asparagus, and Pesto

From Cooking Light, July, 2007 from the Superfast section. This recipe uses a package of already prepared gnocchi but uncooked shrimp and you make the pesto. If you followed but used prepared shrimp and bottled pesto-that would be SUPER FAST! I haven't tried it yet but like the way this sounds. Serving size is 2 cups.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  quarts water
• 1  tablespoon water
• 1 (16 ounce) package  gnocchi, vacuum-packed such as Vigo- I have a frozen package from Trader Joe's
• 1  lb asparagus, about 4 cups, cut into 1 inch sticks
• 1  lb large shrimp, peeled, deveined, coarsely chopped
• 1  cup basil leaves
• 2  tablespoons pine nuts, toasted
• 2  tablespoons parmesan cheese, grated
• 2  teaspoons fresh lemon juice
• 2  teaspoons garlic, minced, bottled is fine
• 4  teaspoons extra virgin olive oil
• 1⁄4 teaspoon salt

Directions

1. Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
2. Remove with a slotted spoon; place in a large bowl.
3. Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
4. Drain and add the shrimp and asparagus to the gnocchi.
5. Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
6. Drizzle oil through food chute with processor on; process until well blended.
7. Add salt and basil mixture to shrimp mixture; toss to coat.
8. Serve immediately.