Gnocchi with Shrimp, Asparagus, and Pesto

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound) or 1 can
1 pound shrimp (approx 24)
1/4 cup Pesto from prepared jar of your choice

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 with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or just long enough to warm. Drain. Add shrimp mixture to cooked gnocchi.
Add 1/4 cup serving of pesto of your choice, stir to coat. Serve immediately.



Number of Servings: 4

Recipe submitted by SparkPeople user KMBRADY.