Skillet Gnocchi with Shrimp & Asparagus Recipe

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.

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Ingredients:

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi
• 1/2 cup sliced shallots
• 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
• 3/4 cup reduced-sodium chicken broth
• 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
• 1/4 teaspoon freshly ground pepper
• Pinch of salt
• 2 tablespoons lemon juice
• 1/3 cup grated Parmesan cheese

Preparation:

1

Heat 1 tablespoon oil in a large nonstick skillet over medium
 heat. Add gnocchi and cook, stirring often, until plumped and golden in spots,
6 to 10 minutes. Transfer to a bowl.

2

Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.

3

Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Recipe Nutrition Facts:

Per serving

Calories	464 cal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	65 g
Dietary Fiber	3 g
Fat	10 g
Saturated Fat	2 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	28 g
Potassium	339 mg
Sodium	511 mg
Iron	-
Cholesterol	149 mg
Folic Acid	-

Nutritional Bonus: Per serving

Folate (29% daily value), Vitamin C (25% dv), Vitamin A (22% dv), Iron (21% dv), Calcium (20% dv)