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."
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Ready In:




  • 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).
  • Remove with a slotted spoon; place in a large bowl.
  • Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
  • Drain and add the shrimp and asparagus to the gnocchi.
  • Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
  • Drizzle oil through food chute with processor on; process until well blended.
  • Add salt and basil mixture to shrimp mixture; toss to coat.
  • Serve immediately.

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  1. Groundhog Gal
    To quote my husband "Home Run"! Giving four stars as I cheated and used bottled pesto (with homemade I am sure would be a five star dish). Used prepared shrimp also. Boiling the water is what took the longest--this is easy, light and delicious especially with asparagus in season. Thanks for posting, will be making again.


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