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In this recipe, gnocchi — the little Italian dumplings traditionally made with potato, flour and egg — cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.

Skillet Gnocchi with Shrimp and Asparagus

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1 16-ounce package shelf-stable gnocchi

1/2 cup sliced shallots

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

3/4 cup reduced-sodium chicken broth

1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on, if desired

1/4 teaspoon freshly ground pepper

Pinch of salt

2 tablespoons lemon juice

1/3 cup grated Parmesan cheese

Heat 1 tablespoon 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.

Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, 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.

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. Makes 4 servings, about 1 1/2 cups each.

Per serving: 464 calories; 10 g fat (2 g saturated fat; 19 percent calories from fat); 65 g carbohydrates; 149 mg cholesterol; 511 mg sodium; 28 g protein; 3 g fiber.

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