1bunch (about 1 lb.) asparaguscut in 1-inch slices
1/2yellow onionchopped
1poundpeeled and de-veined shrimpcoarsely chopped
Salt and pepper
Parmesan cheese
Instructions
Prepare the basil pesto and set aside.
In a Dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 3 minutes or until gnocchi rises to the top. Strain and set aside in the strainer. In the same Dutch oven, heat olive oil over medium heat. Add asparagus to pan. Cook 2 minutes. Add chopped onion and continue to cook another 2 minutes. Add shrimp and cook until heated through, about 3-4 minutes.
Add gnocchi and pesto to the pot, and toss until combined. Salt and pepper to taste. Serve immediately. If desired, grate over some fresh Parmesan.