Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
(16 oz) pkg.
Dellalo Potato Gnocchi
tough ends trimmed, remaining diced into 2-inch pieces
peeled and deveined
store-bought or homemade pesto,
at room temperature if refrigerated
fresh lemon juice
Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl.
Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer.
Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.
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