Gnocchi with Shrimp, Asparagus and Pesto

Having spent my formative teenage and young adult years with an Italian, I have come to know that gnocchi is literally impossible to make by hand (seriously! It can’t be done.) But it IS resoundingly delicious if you like dough balls.

ingredients

1 quarts plus 1 tbs. water, divided
1 16-oz. package vacuum-packed gnocchi
4 cups asparagus, sliced 1 inch thick
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tbs. pine nuts, toasted
2 tbs. preshredded Parmesan cheese
2 tsp. fresh lemon juice
2 tsp. bottled minced garlic
4 tsp. extra virgin olive oil
1/4 tsp. salt

directions

1
Bring 2 quarts of water to a boil in a large pot. Add gnocchi; cook 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pot; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2
Combine remaining water, basil and next 4 ingredients 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 and serve immediately.

Source: Stephanie Most