Recipe adapted from here.
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (found at Aldi)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound large shrimp
Pesto (or just use pre-made)
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. Prepare gnocchi as directed on package.
2. Place Add asparagus and shrimp in pan. Cook 5 minutes or until shrimp are pink. Drain. Add shrimp mixture to gnocchi.
3. To make pesto: Combine remaining 1 tablespoon water, basil, pine nuts, Parmesan cheese, lemon juice, and garlic in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended.
4. Add pesto mixture to shrimp mixture; toss to coat. Serve immediately.