Gnocchi with Shrimp, Asparagus and Pesto

Ingredients:
16 oz. package vacuum sealed gnocchi
1 lb deveined shrimp (tails removed preferably) coarsely chopped
1 lb asparagus cut into 1/2" - 1" pieces
2 quarts + 1 tbsp water
2 cloves garlic
1 cup basil
2 TBSP toasted pine nuts
2 tsp lemon juice
4 tsp extra virgin olive oil
2 tsp salt

Directions:
Fill dutch oven (or pot) with 2 quarts water. Bring to boil. Add gnocchi and cook 5 minutes until done (gnocchi will rise to top). Remove gnocchi w/slotted spoon and place in bowl.

Add asparagus and shrimp to pot (with water from gnocchi still in). Cook 4-5 minutes or until shrimp are done. Drain and add to gnocchi mixture.

Combine basil, 1 TBSP water, garlic, pine nuts and lemon juice in food processor. Blend until smooth. Add olive oil and blend until well combined.

Add pesto to gnocchi, shrimp, asparagus mixture. Add salt. Toss to coat well. Serve immediately.

Servings: 4

Recipe from: July 2007 Cooking Light