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

Gnocchi with Shrimp, Asparagus, and Pesto

(16-ounce) package vacuum-packed gnocchi (such as Vigo)

(1-inch) slices asparagus (about 1 pound)

basil leaves

pine nuts, toasted

preshredded Parmesan cheese

lemon juice

garlic

olive oil

salt

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.


Have made this several times.  Super easy.  I've even substituted purchased pesto - though I prefer to make my own because it is much less oily - in a pinch.  Definitely a keeper recipe.

this was simple and good.  almost comfort food.   used chicken, roasted my asparagus with a red pepper.  used refrigerator pesto.   this is a recipe that you could substitute many food items and still be a fine meal.  

I liked this dish.   I used minced garlic cloves instead of minced garlic from a jar and although I used less than 2 teaspoons it was still a bit much.    Half the amount of garlic would probably be fine.   Also, the instructions on the fresh gnocchi I bought said to cook it for 30 to 40 seconds which did seem to be enough even though the recipe said 4 minutes.   I really enjoyed the food and I will definitely make this again.

Yes, good, but when you saute the shrimp and aspargus with garlic in a big skillet, then stir in the cooked gnocchi. Top with chopped fresh basil and pine nuts.

OMG, this is good.  I was in a hurry and couldn't fine pine nuts, so I used walnuts; also, I just chopped and mixed up everything rather than making a pesto sauce.  It looks fabulous and TASTES fabulous. It was good warm and it's good cold.  I will make this again.

Excellent!!!! I make mine with store bought pesto and I saute the veggies and shrimp this couldn't be any better and any simpler.

This recipe is All Star!  It is so easy to make that it is almost ridiculous.  You can change the flavor up a little by trying different pesto combos.  We ate it once with a basil/pine nut pesto and then again with a dill/basil/almond variety.  Excellent!

Delicious and filling!  I will definitely make this again.  It is appropriate for everyday or date night in.  I used a pre-made pesto, added an additional tsp. of garlic and garnished with salt, pepper, tsp. of shredded parmesan, and a tsp. of pinenuts.  I had this with crusty bread and one serving was enough to satisfy my post-run hunger!

We love this recipe! Very quick and easy. I too sauted the shrimp &amp; asparagus as others did which I feel increases the flavor. I have also used bought pesto when I was in a pinch for time.

This is EXCELLENT!! My husband is a meat-and-potatoes kinda guy, so I made it for just myself minus the shrimp as a trial run last week and loved it. Tonight I made it with the shrimp and my husband was really impressed. Only one of my boys liked it. Six-year-olds can be picky! Rather than boil the asparagus and shrimp, I seasoned them with the called-for salt and sauteed them in a little olive oil rather than adding it at the end. I quadrupled the pesto mixture and used one portion tonight and froze the other three in separate containers to pull out when I need a quick meal. Definitely a keeper!

I just made the gnocchi with the asparagus and pesto as a side to serve with some herb crusted turkey cutlets. It was really good! I was surprised how well it turned out and how easy it was. I will definitely make it again as a side dish, and try it with the shrimp.

This recipe is lacking something, flavor, which is suprising for CL. I made this by the book. My wife and I had the same thought, the two leftover portions went to the garbage can. What everyone else sees in this recipe, we don't.

the gnocchi and shrimp were good but 5 minutes for the asparagus made it mushy, so i'd suggest grilling the shrimp and asparagus rather than boiling them.  the sauce was also slightly lacking in flavor - i'd try store bought pesto if i made this again.

Similar to other reviewers, I used two cloves of fresh garlic. I also omitted pine nuts purely for the cost factor. Otherwise, though, it was fast and fantastic. Definitely would make again and would be glad serving to company.

 Amazing!!! I couldn't find gnocchi, so I made some with this recipe: http://www.epicurious.com/recipes/food/views/Potato-Gnocchi-357258
I also changed the preparation a little. I sautÃ©ed the shrimp and asparagus in a little bit of olive oil, added the gnocchi and sauce and sautÃ©ed until heated through. It is so good. I will definitely be making this again. 

Just made this and my family loved it!  I peeled the shrimp, left it whole, and then sauteed it in a little olive oil.  I also cooked the asparagus first, and then cooked the gnocchi in the same water.  I had some light, store-bought pesto, so no need to make any. Will definitely make again.

so easy to make and didn't taste light at all. will make again.

It may have been the Gnocchi I used, but I really did not like this recipe. I forced myself to eat one portion and threw the rest out. The Pesto was highly bland, which is sad since it could have saved the dish if there was more of a flavor punch.

 Very good and very easy! Made this with my husband. Definitely make the homemade pesto. It's great. And frozen pre-cooked shrimp will save extra time. We served with garlic bread and cranberry-pear salad. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/11/gnocchi-w-shrimp-asparagus-pesto-with.html 

Wonderful recipe. Easy, impressive. Would add Sun dried tomatoes next time.

I have made this recipe at least once a month for the last three years.  It is the ONLY recipe my husband ever requests!  It should also get an extra star for being ridiculously easy and fast to prepare.  One time I even realized halfway through that I didn't have any asparagus so I threw in some broccoli instead.  It was surprisingly good!

Very good. I substituted cheese tortellini for the gnocchi and used a store-bought pesto sauce, which made it super easy. Cooked the asparagus alone for 3 minutes and then added the (whole) shrimp for another 2 1/2 minutes and everything was perfectly cooked. I halved the recipe to feed my bf and I; we each had a serving and a half and had a little left over. It was a little bland, but I think that was due to the jarred pesto, not the recipe's fault! When you get a little pasta, asparagus, and shrimp all in one bite it is delightful! Will definitely make again, would probably serve to company as well.

Wonderful, easy, delicious (and healthy for a pesto pasta dish).  I highly recommend this recipe as is.

This was a super easy, excellent meal. I used frozen pre-cooked shrimp from Trader Joe's and jarred pesto from Costco (which is amazingly good) which made it all come together in about 10 minutes. I sprinkled some toasted pine nuts and grated parmesan on top and it was a gourmet meal. I'll definitely make this again and would most certainly serve it to company.

A fresh, tasty and satisfying recipe!  The gnocchi are easy and so fun to cook.  The only thing I changed was to substitute a pound of green beans for the asparagus.  I did find that my shrimp were done before the beans, so I fished them out to avoid overcooking them while the green beans finished.  In the future, I'd just toss the shrimp in a few minutes after the beans to give them a head start.  A full pound of green beans made this veggie-packed enough to be an all-in-one dish.  Definitely will make again!

Lovely flavor and making your own pesto seemed fresher and less fattening than store bought. I cut back a bit on the asparagus and shrimp to feed 2.

Husband said this was a recipe to keep and would have me cook this for friends - so it was good and to the most finicky person in the house

Made this last night for company.  FANTASTIC!  Did need extra salt.

Love this gnocchi dish. Did not make the pesto but used premade from a jar.  Had only half pound of asparagus so tossed in some fresh spinach.  Great flavor.  Would make again--served with salad and bread for a nice dinner.

excellent. tastes more sinful than it is!

This recipe was delicious.  I used frozen pre-cooked shrimp which I thawed under cold running water and then peeled the tails off.  The recipe calls to cook the shrimp and asparagus together, but with the pre-cooked shrimp I only added it to the asparagus at the very end for about 15 seconds - just enough to heat it up and keep it from getting overdone.  I did not chop it as the recipe says but instead left the shrimp whole.  I used bottled pesto which worked fine.   Will definitely add this to my staple recipes.

I have made this recipe many times.  It has become one of my favorite quick and easy dinners, but it is tasty enough to serve to guests.  I usually use frozen asparagus, frozen shrimp and jarred pesto for a really quick meal, and it turns out great every time.  The only problem I have ever had is overcooking the gnocchi so that it became gooey and stuck together (but that is no fault of the recipe!!)

One of my favorite recipes.  Makes 4 generous size servings.  I prefer leaving the shrimp whole vs chopping them up.  Brings out more of the shrimp flavor in the receipe.  Walnuts can be substituted for the pine nuts.

gnocchi with shrimp, asparagus, and pesto

Servings: 3

Author : Michele Powers

Ingredients

Instructions

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