Skillet Gnocchi with Shrimp and Asparagus
1 Tbsp + 2 tsps olive oil
1 - 16oz package of shelf stable gnocchi
1/2 cup sliced shallots
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
3/4 cup chicken broth
1 pound raw shrimp
1/4 tsp fresh ground pepper
pinch of salt
2 Tbsp lemon juice
1/3 cup grated Parmesan cheese
1. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
2. Add the remaining 2 tsp oil and shallots to pan; cook over med heat until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
3. Return the gnocchi to the skillet along with lemon juice and cook, stirring until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.
This was delicious! Brenna loved it. Zack ate the shrimp, tried the gnocchi - but didn't like the texture and wouldn't even let the asparagus on his plate. Despite that... home run!!!