Spring Gnocchi With Asparagus and Shrimp |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A perfect blend of the heartiest of winter pastas - potato gnocchi - with asparagas, a light vegetable that has come to represent one of the surest signs of spring. Ingredients:
32 -36 ounces gnocchi |
4 tablespoons butter |
1 lemon, juice and zest of |
1 teaspoon salt |
1 teaspoon black pepper |
2 bunches asparagus, trimmed and cut into 2-inch pieces |
1 lb shrimp, peeled and deveined |
4 ounces watercress |
1/3 cup gorgonzola, crumbled |
Directions:
1. Boil a large pot of salted water and add gnocchi. Cook according to package directions; drain and set aside.
2. In a large skillet over medium heat melt butter; add lemon zest and cook until butter begins to be fragrant and begins to brown.
3. Add salt, pepper, asparagus and shrimp.
4. Cood about 5 to 6 minutes, until shrimp is cooked through.
5. Add gnocchi and toss to coat; divide gnocchi between 6 serving plates.
6. Top with watercress, cheese and a squeeze of lemon juice.
7. Enjoy!
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