Gnocchi with Pesto and Shrimp

A non-foodie I follow on Twitter posted that she was making a gnocchi and pesto dish that evening.  I had never heard of such a thing!  I did a little research and stumbled this recipe on a new favorite blog, Gimme Some Oven. She has beautiful pictures and great descriptions and everything a new home cook could ask for!

I’m constantly on the search for main-course meals that are light and fresh for me while also being substantial and spicy enough for the husband-to-be. Oh, and that are simple enough so I have a good chance of success.  With a little Cajun seasoning, this one fit the bill!

Gnocchi with Shrimp, Asparagus, Pesto and Sun-dried Tomatoes

(Adapted from gimmesomeoven.com and  CookingLight)

Ingredients:

• 2 Tbsp. olive oil
• 1 large bundle of asparagus, tough ends removed, and cut into 2-inch pieces
• 1 lb. large shrimp, peeled and deveined (I didn’t use the “jumbo” variety,  just regular.) 
• 1 (16 oz.) package vacuum-packed gnocchi  (can also be homemade…someday, someday)
• 1/4 cup pesto (found in pasta aisle; can also be homemade)
• salt and freshly ground black pepper
• 1/2 package sun-dried tomatoes (the kind not packed in olive oil), chopped
• Cajun seasoning, or other flavors that you like.

Directions

Bring 2 quarts (half of a large-ish pot) to boil and add a little salt to taste.

Heat skillet and add olive oil.  Then add asparagus and saute for about 3 minutes.  Add shrimp and season everything with salt, black pepper, and Cajun seasoning.  Saute until shrimp are cooked (pink and no longer translucent) and remove from heat.

As soon as the water boils, add gnocchi to the pot.  The gnocchi should cook for about 3-4 minutes or until they rise to the surface. Remove gnocchi from pot with a slotted spoon and place in the serving bowl.  Add asparagus, shrimp, pesto, and sun-dried tomatoes then stir until everything is evenly coated.

Add any garnishes you would like or have readily available.  Serve immediately.   This is a dish that is still fine the next day or two but it’s truly best right after preparation.

Helpful hints

I learned this trick a while ago for removing tough ends of asparagus: gently bend the piece of asparagus and break it at its weakest part.

Ease:  Almost fail-proof!

Source:  gimmesomeoven.com