Easy Lemon-Pesto Gnocchi Shrimp and Asapargus

Ingredients

• 1 pkg. Dellalo Potato Gnocchi
• Salt
• 1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
• 1/2 tsp lemon zest
• 1 Tbsp fresh lemon juice

Directions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions, leaving the water in the pot. When the gnocchi is done, lift it out with a slotted spoon and move it to a large bowl.
2. Add the asparagus to that same boiling water and cook until tender, about 4 – 5 minutes. Drain it, add it to the bowl with the gnocchi, then cover the bowl so everything stays warm.
3. Meanwhile, warm 1 Tbsp olive oil over medium-high heat in a 12-inch non-stick skillet. Add the shrimp, season with salt and pepper, and cook for 1 1/2 minutes. Turn the shrimp over and cook on the other side until opaque and just cooked through, about 1 – 1 1/2 minutes longer.
4. Add the shrimp to the bowl with the gnocchi and asparagus. Toss everything with the lemon juice and pesto, then finish with the lemon zest. Serve immediately.