Skillet Gnocchi with Shrimp & Asparagus

Skillet Gnocchi with Shrimp & Asparagus

29 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • ½ cup sliced shallots
  • 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  • ¾ cup reduced-sodium chicken broth
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
  • ¼ teaspoon freshly ground pepper
  • Pinch of salt
  • 2 tablespoons lemon juice
  • ⅓ cup grated Parmesan cheese


  • Active

  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 466 calories; 9 g fat(2 g sat); 3 g fiber; 65 g carbohydrates; 32 g protein; 92 mcg folate; 165 mg cholesterol; 4 g sugars; 0 g added sugars; 1,044 IU vitamin A; 15 mg vitamin C; 182 mg calcium; 4 mg iron; 479 mg sodium; 475 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Folate (23% dv), Iron (22% dv), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 1 vegetable, 2½ lean meat, 1 fat

Reviews 29

March 23, 2018
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By: kimberlee
Made this last night and I agree with others, excellent! Even my 13 year old loved it. I did substitute lobster broth (Better Than Boullion brand) for the chicken broth.
April 30, 2017
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By: Goldenrod Farm
This was excellent, I added some red bell pepper for color, and used home made gnocchi. Tried it a second time with green beans instead of asparagus, and that was also delicious. Will make again!
April 22, 2017
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By: Diane Peloquin Theberge
This was soooooo delicious my husband and I had a hard time to not eat the whole dish. Next time I will use a real lemon for my lemon juice . I used lemon from a squeeze bottle. And added a little more parmesan
October 20, 2016
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By: Jessica Owens
Cook Gnocchi per package directions first! Gave 3 stars because I followed directions to the T and although it was very tasty the gnocchi was way to chewy. I like it when it is like biting into soft little clouds : )
August 11, 2016
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By: DHaire
This recipe is really good! I made it exactly to the T from the recipe. Definitely will make again. It was a bold and strong flavor in my book, however, and I could only eat a small amount.
May 09, 2015
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Simple meal A great meal in one skillet that comes together so quickly. Have made it numerous times & it's always great. Have subbed red onion when I didn't have shallots on hand, still delicious. Be sure to use fresh lemon juice, it makes a huge difference & adds such a fresh flavor. Pros: fast
March 23, 2015
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By: EatingWell User
Been making this for years. Love it! The recipe is spot on. Just follow it and you'll have a yummy meal. Pros: Easy, fast delicious Cons: None
February 27, 2015
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By: EatingWell User
This recipe was delicious! I made a few modifications - I made my own gnocchi and after boiling them, I sauteed them with butter and olive oil before adding the shallots and asparagus. I didn't have chicken broth on hand , so I subbed 1/2 cup of water and 1/4 cup of white wine. Sooo good!
December 25, 2014
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By: EatingWell User
Flavorful Very good and super easy. I made a couple of changes to the recipe. First, I cooked the Gnocchi in water in a separate pan and I also add a couple of splashes of Sauvignon Blanc to the asparagus while it was cooking. Pros: Easy
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