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Skillet Gnocchi with Shrimp & Asparagus

http://www.eatingwell.com/recipes/skillet_gnocchi_shrimp.html

From EatingWell:  May/June 2012

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi
• 1/2 cup sliced shallots
• 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
• 3/4 cup reduced-sodium chicken broth
• 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 2 tablespoons lemon juice
• 1/3 cup grated Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
2. Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
3. Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Nutrition

Per serving : 464 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 149 mg Cholesterol; 65 g Carbohydrates; 28 g Protein; 3 g Fiber; 511 mg Sodium; 339 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 2 1/2 lean meat, 1 fat