Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 2  quarts plus 1 tablespoon water, divided
• 1  (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4  cups  (1-inch) slices asparagus (about 1 pound)
• 1  pound  peeled and deveined large shrimp, coarsely chopped
• 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  extravirgin olive oil
• 1/4  teaspoon  salt

Preparation

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.

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.

Nutritional Information

Calories:

355 (24% from fat)

Fat:

9.3g (sat 1.6g,mono 4.5g,poly 2.5g)

Protein:

26.5g

Carbohydrate:

42.7g

Fiber:

3g

Cholesterol:

170mg

Iron:

5.7mg

Sodium:

894mg

Calcium:

108mg