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Gnocchi with Shrimp, Asparagus & Pesto

Serving Size: 4


1 Bag Italian Village Gnocchi

4 Cups of Sliced Asparagus

1 lb. peeled and deveined Shrimp

1 Cup Basil Leaves

2 Tablespoons Pine Nuts, Toasted

2 Tablespoons Shredded Parmesan Cheese

2 Teaspoons Fresh Lemon Juice

2 Teaspoons Minced Garlic

4 Teaspoons Extra – Virgin Olive Oil

 Cooking Directions:

  1. Bring a pot of water to a boil. Add Gnocchi and cook according to package instructions. Remove and set aside.
  2. In a large sauté pan over medium heat add 1 Tablespoon Extra – Virgin Olive Oil; add asparagus and shrimp to the pan and cook for 5 minutes or until the shrimp are cooked through.
  3. In a food processor combine 1 Tablespoon water, Basil, pine nuts, parmesan cheese, lemon juice, and garlic; process until smooth scraping down the sides. Drizzle olive oil through the food chute with the processor on; process until well blended.
  4. Add the Basil mixture and the Gnocchi to the Shrimp and Asparagus and heat over medium heat tossing to coat.
  5. Serve with additional parmesan cheese and toasted pine nuts.