Ingredients
16ozDellalo Potato Gnocchi
salt
1lbasparagustough ends trimmed, remaining diced into 2-inch pieces
1lbshrimplarge, peeled and deveined
1tbspolive oil
⅓cupstore-bought pestoor homemade, at room temperature if refrigerated
½tsplemon zest
1tbspfresh lemon juice
Preparation
Cook gnocchi in a large pot of salted water according to directions on the package (don’t drain water).
Once cooked through, remove gnocchi with a slotted spoon and transfer to a large bowl.
Cook asparagus in boiling water used to cook gnocchi for about 4 to 5 minutes, or until asparagus is tender. Drain and transfer to bowl with gnocchi. Cover and keep warm.
Meanwhile, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook 1½ minutes then rotate and cook shrimp on the opposite side for 1 to 1½ minutes longer, or until it’s just cooked through and opaque.
Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.
