1 lb. peeled, deveined large shrimp, coarsely chopped
1 c. basil leaves
2 T. pine nuts, toasted
2 T. Parmesan cheese, shredded
2 tsp. fresh lemon juice
2 tsp. minced garlic
4 tsp. extra-virgin olive oil
Instructions
Bring 2 qts. water to a boil in Dutch oven.
Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface).
Remove with slotted spoon; place in large bowl.
Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done.
Drain.
Add shrimp mixture to gnocchi.
Combine remaining 1 T. water, basil and next four ingredients through garlic in food processor; process until smooth, scraping sides.
Drizzle oil through food chute with food processor on; process until well blended.
Add basil mixture to shrimp mixture; toss to coat. Serve immediately.
Originally Submitted
7/23/2014
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