From the Eating Well Test Kitchen
1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
½ cup sliced shallots
1 pound asparagus, trimmed and cut into thirds
¾ cup reduced-sodium chicken broth
1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
¼ teaspoon freshly ground pepper
Pinch of salt
2 tablespoons lemon juice
⅓ 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.
- 3. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
- 4. 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.
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