Rating: 4.48 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

about 1 1/2 cups
466 calories; protein 31.7g; carbohydrates 64.9g; dietary fiber 3.3g; sugars 3.6g; fat 8.8g; saturated fat 2g; cholesterol 164.6mg; vitamin a iu 1044.1IU; vitamin c 14.9mg; folate 92.1mcg; calcium 181.9mg; iron 3.9mg; magnesium 49.5mg; potassium 475mg; sodium 478.9mg; thiamin 0.1mg.

4 starch, 1 vegetable, 2 1/2 lean meat, 1 fat

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