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Gnocchi with Asparagus, Shrimp, and Pesto

Gnocchi (pronounced no-kee) are small Italian potato dumplings. My first experience with them was in a soup at Olive Garden. I’m not actually a huge fan of soup, but I was having the Soup, Salad, and Breadsticks and would have felt cheated had I skipped 1/3 of the meal. This soup, more specifically these dumplings, were delish. They are small, puffy balls of pasta. I mean, just beyond appetizing. So when I came across this recipe while I was searching for something different to eat on my fish/seafood night, I jumped right on it. These are actually four of some of my most favorite foods. I eat asparagus from the time it comes into season at my local store until the very last skinny ones leave. Shrimp is a no-brainer, I’m convinced the only people who do not like shrimp are my son and husband. And pesto. Spicy, nutty, oily pesto. It only requires a small amount to pack on the flavor. And that’s how I feel about the bottled stuff. This is homemade (which is actually extremely easy to do). Put all of these flavors together and you have a meal big on a taste and low on calories. From start to finish, this is a 20-minute job. Great for nights, like last night, when you have been out late and need to get something on the table fast (not because you care if your family eats quickly, but because you’re tired of being on your feet already!).

• 2  quarts plus 1 tablespoon water, divided
• 1  (16-ounce) package gnocchi (I could actually only find 14oz, but it was plenty)
• 4  cups  asparagus (about 1 pound), sliced about 1 inch
• 1  pound  peeled and deveined large shrimp, coarsely chopped
• 1  cup  basil leaves
• 2  tablespoons  pine nuts, toasted
• 2  tablespoons  preshredded Parmesan cheese
• 2  teaspoons  fresh lemon juice
• 2  teaspoons  bottled minced garlic (I used fresh)
• 4  teaspoons  extra-virgin olive oil

Bring 2 quarts water to a boil in a pot. Add gnocchi to pot; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a 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 tablespoon water, basil, and next 4 ingredients (through garlic) in a 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.

**I salted the water before dropping the gnocchi and I also added a little salt and pepper to the pesto before blending the first time. I have found following recipes that call for no salt and pepper leave food a little bland for my liking.**