Recipe Image

Skillet Gnocchi with Shrimp & Asparagus

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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