Gnocchi With Shrimp Asparagus And Pesto Food

GNOCCHI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO

Steps:

• Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
• Remove with a slotted spoon; place in a large bowl.
• Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
• Drain and add the shrimp and asparagus to the gnocchi.
• Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
• Drizzle oil through food chute with processor on; process until well blended.
• Add salt and basil mixture to shrimp mixture; toss to coat.
• Serve immediately.

CREAMY SHRIMP AND GNOCCHI

Steps:

• Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
• Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
• Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
• Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
• Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
• Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

GNOCCHI ALLA SORRENTINA WITH SHRIMP AND TOMATO SAUCE

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Wash the potatoes, pat dry and rub with olive oil. Put the oiled potatoes on a baking sheet, sprinkle with salt and bake until the potatoes are easily pierced with a small knife, 45 to 60 minutes. Set aside to cool. This may be done up to a day in advance; keep the potatoes in the refrigerator until ready to use.
• Peel the potatoes with a paring knife - the skin should easily pull away - and cut into halves or quarters. Pass the potatoes through a ricer or food mill into a large bowl or coarsely grate with a cheese grater.
• Add the flour, Parmesan and 1 teaspoon salt to the riced potatoes. Gently stir to combine the ingredients but retain the crumbly texture. Create a well in the center of the bowl and crack in the eggs. Stir the eggs with a wooden spoon, then gradually incorporate the potato mixture (do not overmix).
• When the mixture forms a ball, turn it out onto a lightly floured surface and gently knead for 1 minute, then divide into 2 pieces (or cover tightly and refrigerate until ready to use, up to 24 hours).
• Take a piece of the dough and roll it into a "snake" about 1 inch in diameter. Cut the snake into pieces about 1 1/2 inches in length, sprinkle lightly with flour, and then roll each one over a gnocchi paddle or the backside of a fork to lightly mark with ridges. Continue until all the gnocchi are formed (keep them on a floured baking sheet as you go). Repeat the rolling and cutting process with the remaining gnocchi dough.
• Bring a large pot of salted water to a rapid boil.
• Add the oil and garlic to a large skillet over medium heat, placed next to the pot of water. Add the garlic and cook until aromatic, about 1 minute. Add the shrimp and cook until lightly pink on both sides but not cooked through, 1 to 2 minutes (the shrimp will finish cooking in the sauce). Remove the shrimp to a bowl.
• Add the tomatoes to the pan, bring to a boil and cook for 5 minutes. Add the shrimp back to the pan and stir to combine. Transfer the sauce to a larger pan or pot so there is enough space for the cooked gnocchi.
• Drop the gnocchi into the boiling water and gently stir to prevent sticking. Cook until all the pieces rise to the surface, 2 to 3 minutes.
• Transfer the cooked gnocchi to the pan of tomato sauce along with about 1/4 cup of the pasta water. Cook on high for 1 minute, stirring gently. Remove from the heat and stir in the lemon zest and basil.

GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE

Steps:

• Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
• Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
• Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
• Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
• Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
• Add a fresh cucumber and tomato salad for a nice simple side dish.

GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO

Steps:

• Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

GNOCCHI WITH SWEET BASIL PESTO AND GARLIC BUTTER SHRIMP

Steps:

• Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
• Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.

GNOCCHI WITH PESTO SAUCE

Steps:

• Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.