Skillet Gnocchi with Shrimp & Asparagus

May/June 2012

Your rating: None Average: 4 (132 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


Delicious and quick. Flavors delicate and well balanced. I used less shrimp (3/4 pound) and less gnocchi (1/2 lb), enough to serve the 2 of us. There was some broth left at the end. Would use slightly less broth next time for this variation, which may slightly increase the lemon flavor. Shredded parmesan was a great addition at the table. Will make this dish often in the future.

Easy, delicious weeknight meal!

I followed the directions exactly and absolutely loved it. The lemon juice added a nice zest and I'd use a little more next time. Super easy, fast and delicious.

Simple and tasty

This dish was easy and quick to prepare. I used fresh gnocchi (from the refrigerator section) instead of shelf-stable, because I prefer the freshest possible ingredients. The substitution worked out just fine. The result was tasty and looked much more impressive than the amount of work it required. The recipe could use more lemon juice, maybe some lemon zest and definitely needs more salt. I will definitely make it again.

Easy, quick, nice presentation
Easy and surprisingly light gnocci dish

I loved the classic flavors in this and it was really light for a gnocci dish. Plus, it was quick and there was very little prep. I recommend getting shredded parm instead of the powdery kind because that melty shredded cheese on top really took it to another level of tastiness. Also, it ended up having a lot of liquid in the pan, so I would suggest using slightly less broth.

Quick and easy, not heavy, well-balanced

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