Tou-ti Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 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
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt

Preparation

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi 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 salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Nutritional Information

Calories: 355 (24% from fat)

Fat: 9.3g (sat 1.6g,mono 4.5g,poly 2.5g)

Protein: 26.5g

Carbohydrate: 42.7g

Fiber: 3g

Cholesterol: 170mg

Iron: 5.7mg

Sodium: 894mg

Calcium: 108mg