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Thursday, March 16

Gnocchi with shrimp & asparagus

Active: 20 minutes; Total: 30 minutes; Serves: 4

Olive oil, extra virgin

1 tablespoon +
2 teaspoons


16 ounces

Shallots, sliced

½ cup

Asparagus, trimmed and cut into thirds


Chicken broth, low-sodium

¾ cup

Shrimp, raw, peeled and deveined, tail left on if desired

1 pound

Pepper, freshly ground

¼ teaspoon

Salt, sea


Lemon juice

2 tablespoons

Parmesan, grated

½ cup

  1. Heat the 1-tablespoon oil in a large frying pan over medium heat. 
  2. Add the gnocchi and cook, stirring often, until plumped and golden in spots, about 6 to 10 minutes; transfer to a bowl. 
  3. Add the remaining 2-teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. 
  4. Stir in the asparagus and broth. 
  5. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. 
  6. Add the shrimp, pepper, and salt; cover and simmer until the shrimp is pink and cooked through, 3 to 4 minutes. 
  7. Return the gnocchi to the skillet along with the juice, and cook, stirring, until heated through, about 2 minutes. 
  8. Remove from heat, sprinkle with cheese, cover and let stand until the cheese melts, about 2 minutes. 
Recipe from

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