What’s for Dinner?
Pesto Gnocchi with Shrimp
Everyone will love this dish!
This is a fan favorite and so easy to make! The pesto recipe makes way more than you need; So, keep the rest to use on anything – other pastas, in salad dressing, in scrambled eggs, on crusty French bread … whatever!
2 cups loosely packed, fresh basil leaves
1/2 cup grated parmesan
1/3 cup pinenuts
2 medium cloves garlic, peeled
Salt & pepper
Combine basil, parmesan, pine nuts and garlic in a food processor. Process to a rough paste and then add, with the machine running slowly, 1/2 olive oil (or more if needed to get to a thick paste). Season to acquired taste with salt and pepper. Use immediately and put the rest in a jar, covering the top with a thin layer of olive oil.
1 package Potato Gnocchi (approx 1lb)
1 lb raw medium/large shrimp, peeled and deveined (can substitute chicken, if desired)
2 tbsp pesto
1 tbap olive oil
In a large pot, boil gnocchi per package instructions. While gnocchi is boiling, in a large skillet heat olive oil and 1 tbsp pesto for 1 minute then add shrimp. Cook shrimp until pink. Set aside. Drain gnocchi and add gnocchi to skillet along with one more tbsp of pesto, mixing together with shrimp. Top with freshly grated parmesan and pine nuts and serve immediately.
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