Gnocchi with Shrimp Asparagus and Pesto
Elevate your weeknight dinners with this irresistible Gnocchi with Shrimp, Asparagus, and Pesto—a quick and vibrant meal bursting with flavor and ready in just 35 minutes! Tender potato gnocchi pairs perfectly with juicy, garlic-sautéed shrimp and crisp asparagus, all brought together by the rich, herbaceous notes of pesto sauce. A dash of red pepper flakes adds subtle heat, while a sprinkling of grated Parmesan and fresh basil takes this dish to gourmet levels. Simple yet sophisticated, this one-pan recipe delivers restaurant-quality results with minimal effort, making it perfect for busy evenings or light entertaining. Serve it hot and watch your guests savor every bite of this elegant fusion of fresh, wholesome ingredients. Keywords: gnocchi with shrimp, asparagus recipe, easy pesto gnocchi, quick shrimp dinner, one-pan gnocchi.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 400 grams Shrimp (peeled and deveined)
- 250 grams Asparagus
- 120 grams Pesto sauce
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 30 grams Parmesan cheese (grated, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 10 grams Fresh basil leaves (for garnish)
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
While the water heats, trim the tough ends off the asparagus and cut the stalks into 2-inch pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the shrimp to the skillet, season with salt, black pepper, and optional red pepper flakes, and cook for 2-3 minutes per side, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the asparagus pieces and sauté for 3-4 minutes, until tender-crisp. Remove from heat and set aside with the shrimp.
Cook the gnocchi in the boiling water according to the package instructions, usually about 2-3 minutes. The gnocchi will float to the surface when they are done.
Drain the gnocchi and immediately add them to the skillet with the cooked asparagus. Toss everything together gently.
Add the cooked shrimp back to the skillet along with the pesto sauce. Toss to coat all ingredients evenly. If the sauce is too thick, add a tablespoon or two of the gnocchi cooking water to loosen it.
Serve the gnocchi mixture hot, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
