You Say Potato, I Say Gnocchi

Gnocchi With Shrimp, Asparagus and Pesto A Satisfying Blend of Hearty Pasta and Veggies

Ingredients

2 quarts plus 1 tbsp. water, divided

1 (16 oz)package vacuum-packed gnocchi

4 cups (1 inch) slices asparagus (about a pound)

1 pound peeled and deveined large shrimp,

coarsely chopped (but not necessary for small shrimp)

1 cup basil leaves

2 tbsp. pine nuts, toasted

2 tbsp. pre-shredded Parmesan cheese

2 tsp. fresh lemon juice

2 tsp. minced garlic

4 tsp. olive oil

Directions:

Bring 2 quarts water to a boil in a Dutch Oven.

While water boils, compose pesto mixture. Combine 1 tbsp. water, basil and next 4 ingredients (through garlic) and the oil in a food processor; process until smooth, scraping sides.

Add gnocchi to Dutch Oven; cook 4 minutes or until done - gnocchi will rise to the top. Remove with a slotted spoon (or pour into a colander) and place into a large bowl.

Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain and add shrimp mixture to gnocchi.

Add pesto mixture to shrimp mixture; toss to coat. Serve immediately. Yields 4 servings.

Nutrition info: Approximately 355 calories per serving

Cook time/prep time: 30 minutes

Cheers! For a wine pairing, try a Voga Pinot Grigio.

Origin: Again, this is a Cooking Light recipe. Obviously, we subscribe to their wonderful magazine.

Special Tips: I had a little trouble cutting the recipe in half (for two people rather than four) because there wasn't enough pesto mixture in the food processor for it to mix properly. It finally worked - just keep pushing the mixture down with a spoon and run it a little longer. Ultimately, it turned out beautifully. Also, it clearly requires quite a bit of basil, and it helps to have your own basil plant.