Skillet Gnocchi with Shrimp & Asparagus

Skillet Gnocchi with Shrimp & Asparagus

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.

From EatingWell: May/June 2012
Yield: 4 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30


  1. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  2. 1 16-ounce package shelf-stable gnocchi
  3. 1/2 cup sliced shallots
  4. 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  5. 3/4 cup reduced-sodium chicken broth
  6. 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
  7. 1/4 teaspoon freshly ground pepper
  8. Pinch of salt
  9. 2 tablespoons lemon juice
  10. 1/3 cup grated Parmesan cheese


  1. 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.
  2. 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.
  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.


Nutrition Per Serving: 464 calories; 10 g fat (2 g sat, 5 g mono); 149 mg cholesterol; 65 g carbohydrates; 28 g protein; 3 g fiber; 511 mg sodium; 339 mg potassium.

Nutrition Bonus: Folate (29% daily value), Vitamin C (25% dv), Vitamin A (22% dv), Iron (21% dv), Calcium (20% dv)

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 2 1/2 lean meat, 1 fat