Gnocchi with Shrimp, Asparagus and Pesto

If you are hosting a St. Patrick's Day dinner party - this meal would be a great one to make. This dish unfortunately doesn't photograph too well - but its one of those ugly ducklings. 

In the mix:

• 1 pkg gnocchi
• 1 lb shrimp
• 1 lb asparagus
• 1 batch of homemade pesto

If you have never made your own pesto before - its the worth the few minutes of extra effort.  There is something to be said about being able to control the flavors & oil content.  And of course, it helps to have a food processor to throw everything in.

*A little side topic - I am very much aware that I speak of my food processor as though it is a love affair. It's probably been the most used counter-top appliance that I own.  I use the thing for just about everything - salsa, hummus, pesto, shredding cheese, shredding cabbage...  If you don't own one - I highly recommend the investment - and no - KitchenAid did not pay me to write this.

Back on track: Pesto

• 1 cup fresh basil leaves
• 2 tablespoons toasted pine nuts
• 2 tablespoons parmesan cheese
• 2 teaspoons lemon juice
• 1 clove garlic
• ~4 teaspoons olive oil

Place all ingredients sans oil in processor, blend until smooth, while drizzling in oil until the mix reaches the desired consistency.

This dish is almost a one pot wonder - my favorite type of meal to make on a busy work day.

• Boil gnocchi for 4 minutes
• Remove gnocchi from water with slotted spoon
• Add shrimp & half-ed asparagus to the still boiling water for 3-4 minutes
• Drain, and add gnocchi to the shrimp & asparagus.
• Toss with pesto, and top with a hint of parmesan.

The pesto gives the gnocchi a creamy texture without feeling too heavy.  A quick meal, but unfortunately not too appealing to serve to company.  This guy goes in the repeat offender list when in a bind.