::pesto:gnocchi::

I just got the most random neck pain. It's absolutely bizarre. I was just sitting there when I felt some throbbing which just got worse for no reason. Thankfully I have a cold water bottle that I am holding up to it. Wonder why I got this out of nowhere. 

Anyways...

Recipe time. As I said in previous posts I am going to try and make at least one new meal a day. Meaning, dinner...because I don't make breakfast {can't be bothered} and lunch at work is free and the possibilities {sometimes} are endless. 

Dinner is probably my favorite part of the day. I love food so much; so this is probably why. Unfortunately, I hate to say this but I got caught into quite the cooking rut...making the same things over and over again...which mostly consisted of pasta or something to do with shrimp. Not very creative if you ask me. Not only that, but I am robbing myself and my boyfriend from eating spectacular food that is different and beyond delicious. 

Sometimes if I do try a new recipe I will still use some ingredients that he isn't too fond of...such as shrimp, or pesto...but this next recipe HAS to be made and tried because it just sounds like amazing comfort food on a cold and rainy day. Hopefully he likes this one as much as he liked the soup yesterday! Not making this tonight, but is on my roster of recipes to try. 

PS. This recipe tells you how to make your own pesto - I don't have a chopper thingy-majingy....what's it called...oh, right, food processor so I might end up getting the jarred store-bought stuff. Just as good. :)

Bon Appetit!

Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta. 

Yield: 4 servings {serving size: 2 cups}

Calories per serving: 355

Ingredients

2 quarts plus 1 tablespoon water, divided

1 {16-ounce} package vacuum-packed gnocchi

4 cups {1-inch} slices asparagus {about 1 pound}

1 pound peeled and deveined large shrimp, coarsely chopped

1 cup basil leaves

2 tablespoons pine nuts, toasted

2 tablespoons pre-shredded Parmesan cheese

2 teaspoons fresh lemon juice

2 teaspoons bottled minced garlic

4 teaspoons extra-virgin olive oil

1/4 teaspoon salt

Preparation

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 gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi. 

Combine remaining 1 tablespoon water, basil, and next 4 ingredients {through garlic} in a food processor; process until smooth, scraping sides. 

Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coast. Serve immediately

And there you have it - another healthy and delicious sounding {and looking} recipe. :)

-S.*

{Source: Michele Powers, Cooking Light July 2007}