|Pesto Gnocchi with Shrimp and Broccoli|
I threw together a quick dinner one night after work, and I must say a tasty one too. Gnocchi, a bag of frozen wild shrimp, a few cups of fresh broccoli florets, a couple tablespoons of pesto and a handful of Parmesan cheese all came together for a satisfying dinner in all of about 15 minutes.
Even if your schedule has your family running in many different directions, a nutritious and pleasing dinner is only minutes away.
Skip the drive thru. Make dinner at home tonight.
Pesto Gnocchi with Shrimp and Broccoli
1 pound gnocchi, I like De Cecco Potato Gnocchi
1 1/2 pounds extra large (21 - 25 per pound) shrimp, peeled and deveined
3 cups broccoli florets
2 - 3 tablespoons pesto, I like De Cecco Pesto alla Genovese
Parmesan cheese, for serving
Cook gnocchi according to the package directions. Drain and and place in a large bowl.
Fill the same pot with 2 quarts of water and bring to a boil. Add shrimp and broccoli and cook for 3 - 4 minutes, until the shrimp is just cooked through and the broccoli is tender crisp. Drain and pour into bowl with gnocchi.
Add 2 tablespoons of pesto to the gnocchi, shrimp and broccoli and toss to coat. Taste and add more pesto if desired. To serve sprinkle with Parmesan cheese.