Ingredients

The following ingredients have 4 Servings
  • 1 cup loosely packed basil
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, minced or grated
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons extra virgin olive oil
  • 1 package (16-oz) gnocchi
  • 3 tablespoons extra virgin olive oil, divided
  • 1 lb asparagus, tough ends removed then cut into 2-inch pieces
  • 1 pound peeled and deveined large shrimp, tails removed
  • salt and pepper

Instruction

  • Prepare the pesto:
  • Combine the basil, pine nuts, Parmesan, garlic and lemon juice in a food processor or blender. Season with the salt and pepper. Process until smooth, scraping down the sides as needed. Stream in the olive oil until the mixture comes together in a smooth sauce.
  • Make the Gnocchi:
  • Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats to the top of the surface.
  • While the gnocchi cooks, heat one tablespoon of the olive oil in a large sauté pan over medium high. Remove the cooked gnocchi from the water with a slotted spoon to the sauté pan and cook until it is crisp on all sides, stirring and flipping the gnocchi as needed, about 5 minutes. Transfer the gnocchi to a plate.
  • Heat another tablespoon of the oil in the same sauté pan and add the asparagus. Cook until crisp-tender, 3-5 minutes depending on the thickness of the asparagus. Remove the asparagus to the same plate as the gnocchi.
  • Season the shrimp with salt and pepper. heat the remaining tablespoon of oil in the same sauté pan and add the shrimp. Cook until shrimp are pink, 2-3 minutes per side.
  • Combine the gnocchi, asparagus and shrimp and add the pesto sauce. Stir to combine, then serve immediately.