Gnocchi With Shrimp Asparagus And Pesto Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Steps:

• Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
• Remove with a slotted spoon; place in a large bowl.
• Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
• Drain and add the shrimp and asparagus to the gnocchi.
• Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
• Drizzle oil through food chute with processor on; process until well blended.
• Add salt and basil mixture to shrimp mixture; toss to coat.
• Serve immediately.

Steps:

• Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Wash the potatoes, pat dry and rub with olive oil. Put the oiled potatoes on a baking sheet, sprinkle with salt and bake until the potatoes are easily pierced with a small knife, 45 to 60 minutes. Set aside to cool. This may be done up to a day in advance; keep the potatoes in the refrigerator until ready to use.
• Peel the potatoes with a paring knife - the skin should easily pull away - and cut into halves or quarters. Pass the potatoes through a ricer or food mill into a large bowl or coarsely grate with a cheese grater.
• Add the flour, Parmesan and 1 teaspoon salt to the riced potatoes. Gently stir to combine the ingredients but retain the crumbly texture. Create a well in the center of the bowl and crack in the eggs. Stir the eggs with a wooden spoon, then gradually incorporate the potato mixture (do not overmix).
• When the mixture forms a ball, turn it out onto a lightly floured surface and gently knead for 1 minute, then divide into 2 pieces (or cover tightly and refrigerate until ready to use, up to 24 hours).
• Take a piece of the dough and roll it into a "snake" about 1 inch in diameter. Cut the snake into pieces about 1 1/2 inches in length, sprinkle lightly with flour, and then roll each one over a gnocchi paddle or the backside of a fork to lightly mark with ridges. Continue until all the gnocchi are formed (keep them on a floured baking sheet as you go). Repeat the rolling and cutting process with the remaining gnocchi dough.
• Bring a large pot of salted water to a rapid boil.
• Add the oil and garlic to a large skillet over medium heat, placed next to the pot of water. Add the garlic and cook until aromatic, about 1 minute. Add the shrimp and cook until lightly pink on both sides but not cooked through, 1 to 2 minutes (the shrimp will finish cooking in the sauce). Remove the shrimp to a bowl.
• Add the tomatoes to the pan, bring to a boil and cook for 5 minutes. Add the shrimp back to the pan and stir to combine. Transfer the sauce to a larger pan or pot so there is enough space for the cooked gnocchi.
• Drop the gnocchi into the boiling water and gently stir to prevent sticking. Cook until all the pieces rise to the surface, 2 to 3 minutes.
• Transfer the cooked gnocchi to the pan of tomato sauce along with about 1/4 cup of the pasta water. Cook on high for 1 minute, stirring gently. Remove from the heat and stir in the lemon zest and basil.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Steps:

• Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
• Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Steps:

• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it¿s fine to use.)
• Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
• Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.

Steps:

• Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.