I’ve made fresh gnocchi before but lately I’ve been keeping shelf stable gnocchi in the house. It’s quick to cook, as well as lending itself to many uses. It also spruces up a weekly menu instead of sticking another typical pasta dish in the mix. I’ve been using the one my local Trader Joe’s carries and so it helps with the budget too.
Asparagus is one of those veggies that just screams “Spring is here” to me. It might not feel like it where I live but at least it looks like it on my plate. I’ll take it.
I stumbled across the following recipe at Eating Well and really loved the idea of using asparagus and gnocchi. The thought of cooking the gnocchi in a skillet instead of boiling had me curious as well. When it came down to actually cooking the gnocchi in the skillet I admit I was skeptical it would puff up and even be edible. Not only was it edible it was incredibly delicious. It was also very quick. I came home from work, whipped this up and was happily sitting down with my guys in 30 mins. Gotta love that.
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.