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.

Nutrition Information

102 Calories

42g Carbohydrates

30g Protein

410mg Potassium

1g Fiber

15g Sugar

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
½ cup sliced shallots
1 bunch asparagus (about 1 pound), 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