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
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
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.
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.
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.
Per serving :
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