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Gnocchi with Shrimp, Asparagus, and Pesto

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 lb peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 Tbs pine nuts, toasted
2 Tbs shredded Parmesan cheese
2 tsp fresh lemon juice
2 tsp bottled minced garlic
4 tsp extra virgin olive oil
1/4 tsp salt

1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.


Source: http://www.myrecipes.com/recipe/gno.....aragus-pesto-0

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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being