Shrimp, Asparagus and Pesto Gnocchi

Gnocchi. Oh, how I love some gnocchi. I tasted my first gnocchi dish in 2007 at a restaurant in the same building where my first job was. I remember thinking, where has this been all of my life? Gnocchi are small Italian dumplings made from potatoes. They are tender, fluffy and hearty. And I heart them.

If I were ambitious, and not working late most nights, I'd make it from scratch. But, this is a busy world and pre-made gnocchi exists. It's a great item to keep in the pantry when you need dinner ready ASAP. This is a yummy Cooking Light recipe that was ready in a flash.

Shrimp, Asparagus and Pesto Gnocchi

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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
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons grated Parmesan cheese 
• 2 teaspoons fresh lemon juice 
• 2 teaspoons bottled minced garlic
• 4 teaspoons extra virgin olive oil 
• 1/4 teaspoon salt 
• 1 cup cherry tomatoes, sliced in half

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. Add cherry tomatoes. Serve immediately. 

Enjoy!