Recipe: Shrimp, Asparagus, & Gnocchi with Pesto

Last Sunday night I was having one of those moments were I was starving but absolutely nothing sounded good.

Typically in moments like these, I just end up eating a bowl of cereal. But for some reason on this particular night I decided that no, I would not have cereal. I would cook, damnitt.

And so I grabbed some random ingredients out of the fridge, which were asparagus and shrimp. I looked at these two things and thought.

And then something magical happened. I ended up making a dish that I’m now obsessed with. I’ve actually made it twice more since Sunday. It is that good. And, y’all, the reason this is magical is because I’m not the kind of person who is good at making up recipes. I am a recipe follower. And even though this isn’t anything earth-shattering or insanely inspired, I’m still ridiculously proud of myself on this one.

Shrimp, Asparagus, & Gnocchi with Pesto

Ingredients
Chicken or vegetable stock
Butter (or olive oil, if you do not have the love for butter.)
Garlic, chopped or minced
Gnocchi
Shrimp, deveined and de-tailed.
Asparagus
Pesto (I just buy the pesto in a jar at Trader Joe’s. Because I’m too lazy to make my own.)

Directions
Pour enough stock into a pot to boil the gnocchi. It doesn’t have to be a lot, just enough so that the little gnocchis can simmer in the stock. When the stock comes to a boil, gently drop the gnocchi in.

While that is doing it’s thing, melt the butter (or, if you insist, olive oil) and garlic in a pan. Once that is melted and the pan is coated, add the shrimp and asparagus and stir it occasionally. But keep an eye on the gnocchi.

When the gnocchis float to the top of the pot, drain the stock and add the gnocchi to the pan. Stir them around a bit and then add as much or as little pesto as you’d like.

Give it all a good solid stir, and voilà! Time for noms!

Total time for this is probably around ten minutes. It is seriously easy and seriously yummy and currently my favorite dinner. So if any of you end up coming over to my place any time soon, you can expect to be eating this.