How to Make Gnocchi with Pesto and Shrimp - A Step-by-Step Guide

For a delicious and comforting Italian meal, look no further than Gnocchi with Pesto and Shrimp. This dish combines tender potato dumplings with a vibrant and flavorful pesto sauce, topped off with succulent shrimp. It's a dish that is sure to impress your family and friends, yet is surprisingly easy to prepare in your own kitchen.

Gnocchi, the small dumplings of potato and flour, are a staple in Italian cuisine. They have a soft, pillowy texture that pairs perfectly with a rich and c...

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Ingredients

  • 1 (16 ounce) package gnocchi
  • 2 tablespoons olive oil, divided
  • 1 bunch fresh asparagus, trimmed and sliced
  • 2 cloves garlic, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 5 ounces pesto, divided
  • 2 tablespoons fresh lemon juice, divided

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.
  • Nutrition

    522 cal.

    • Total Fat: 33g
    • Saturated Fat: 11g
    • Cholesterol: 206mg
    • Sodium: 573mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 31g
    • Vitamin C: 15mg
    • Calcium: 357mg
    • Iron: 7mg
    • Potassium: 657mg