Recipes
Skillet Gnocchi with Shrimp & Asparagus
- Fish
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.
Ingredients
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1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
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1 16-ounce package shelf-stable gnocchi
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½ cup sliced shallots
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1 bunch asparagus (about 1 pound), trimmed and cut into thirds
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¾ cup reduced-sodium chicken broth
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1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
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¼ teaspoon freshly ground pepper
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Pinch of salt
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2 tablespoons lemon juice
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⅓ cup grated Parmesan cheese
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