1/2 cup basil pesto (see recipe below)
1 16 oz. package gnocchi
1 tablespoon olive oil
1 bunch (about 1 lb.) asparagus, cut in 1-inch slices
1/2 yellow onion, chopped
1 pound peeled and deveined shrimp, coarsely chopped
Salt and pepper
Prepare the basil pesto (see recipe below) and set aside.
In a Dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 3 minutes or until gnocchi rises to the top. Strain and set aside in the strainer.
In the same Dutch oven, heat olive oil over medium heat. Add asparagus to pan. Cook 2 minutes. Add chopped onion and continue to cook another 2 minutes. Add shrimp and cook until heated through, about 3-4 minutes.
Add gnocchi and pesto to the pot, and toss until combined. Salt and pepper to taste. Serve immediately. If desired, grate over some fresh Parmesan.
Makes 1/2 cup
1 cups packed fresh basil leaves
1 clove garlic
1/8 cup pine nuts
1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add half the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese.
If freezing, transfer to an airtight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.