Wednesday, October 7, 2009

Gnocchi with Shrimp, Asparagus, and Pesto

This Cooking Light recipe is a healthy, quick, and simple dinner that is great for a weeknight when you are pressed for time in the kitchen. Serve with a salad or tomatoes and garlic bread (we like Light Texas Toast - available in the freezer case at Randall's). The homemade pesto included for this recipe is the one that I made eight times over a couple of weekends ago when I made Basil Pesto. It had kept quite nicely in the refrigerator until time to use for this dinner.


Recipe Notes
In case you are not familiar with gnocchi, this is a soft pasta made with potatoes - almost like a dumpling. Gnocchi is generally available both on the pasta aisle at the grocery store and also in the refrigerated case with the specialty foods. I like to use medium peeled and deveined shrimp with the tails already off. It cuts down on prep time even more for this already speedy dish!

Nutritional Information (Per serving - serves 4)
355 calories - 9.3 g. fat - 26.5 g. protein - 3 g. fiber

  • One 16-oz package vacuum-packed gnocchi
  • 4 c. sliced asparagus (approx. 1 lb.)
  • 1 lb. peeled and deveined large shrimp, coarsely chopped
  • 1 cup basil leaves
  • 2 tbsp. pine nuts, toasted
  • 2 tbsp. preshredded Parmesan cheese
  • 2 tsp. fresh lemon juice
  • 2 tsp. bottled minced garlic
  • 4 tsp. olive oil
  • 1/4 tsp. salt


1. Bring 2 quarts of water to a boil in a large saucepan or Dutch oven. Add gnocchi to pan and cook for 4 minutes, or until gnocchi are done. You will be able to tell if they are done because they will rise to the surface of the water.

2. Remove gnocchi with a slotted spoon and place in a large bowl. Do not drain pasta water.

3. Add asparagus and shrimp to pan. Boil five minutes or until shrimp are done.

4. Drain, add shrimp mixture to gnocchi.

5. Make pesto: Combine 1 tbsp. water and remaining ingredients in a food processor. Process until smooth, scraping down the sides.

6. Add pesto to shrimp, asparagus, and gnocchi. Toss well to coat. Serve immediately.

1 comment:

  1. We make this about once a month now. Colin loves gnocchi. Instead of just asparagus I add broccoli too. And to make my Pesto even leaner, I don't use Olive oil. I add about Olive oil pam and about one table spoon of fat free ceasar dressing. You can't taste the dressing at all. It is great pesto.. I even tried it with arugala instead of basil and it tasted wonderful too! THANKS KPJ~