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Skillet Gnocchi with Shrimp & Asparagus

May/June 2012

Your rating: None Average: 4 (136 votes)

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.


Skillet Gnocchi with Shrimp & Asparagus Recipe

19 Reviews for Skillet Gnocchi with Shrimp & Asparagus

07/04/2012
Anonymous
Loved this dish

I loved this dish. I've always boiled gnocchi and never been very impressed, but the recipe's instructions to brown them first in olive oil turned them into deliciously crisp little dumplings. I added some goat cheese, and that complemented the lemon and parmesan.

fast, delicious, a little out of the ordinary
Comments
06/12/2012
Anonymous
Quick and delicious!

This recipe turned out better than I expected. I used whole wheat shelf gnocchi and frozen cooked shrimp and the recipe turned out great. Don't worry if there doesn't seem to be enough juice at first, when you cover the dish to cook the asparagus, the condensation accumulates, and the later addition of lemon juice helps. The sauce thickens to perfection with the addition of the Parmesan cheese. I'll definitely make this again.

easy, quick, tasty
Comments
06/02/2012
Anonymous
Cook the gnocchi first

I had made a recipe from Eating Well before that called for gnocchi, and the instructions said nothing about cooking the gnocchi first. I followed the instructions, but the gnocchi was a bit firm and chewy. I forgot about that until I threw the gnocchi in the pan. So I added about a cup of water in the hopes this will cook the gnocchi a bit, because this package is especially firm. Therefore, my words of wisdom is, pre-cook the gnocchi, at least a little. It may be the intention of the writer to not cook the gnocchi, but that doesn't turn out well in my opinion.

Hadd all the ingredients on-hand
Comments
05/29/2012
Anonymous

This recipe turned out great and we enjoyed it a lot as is. I also wondered what the little leaves were in the picture and saw the comment that it was basil. It is good with or without the basil. I would probably add some next time I make it if I have it handy.

Comments
05/20/2012
Anonymous

I made this dish for friends and doubled the recipe. I would decrease the amount of gnocchi. The picture in the magazine and above shows fresh basil leaves but that's not mentioned in the recipe. I would add basil in next time to liven up the flavor

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