Pesto Gnocchi with Shrimp and Asparagus

No, I haven't disappeared again.  I just, well...lost my camera....sort of.  You see, those who know me would probably agree that I'm a pretty put together person.  However, when it comes to electronics I seem to be cursed.  Just this year, my iPhone disappeared.  Yes, disappeared at a friend's apartment of all places.  When the iPhone 4 came out, I bought it to replace my MIA phone.  Lo and behold, the pretty little thing shattered into pieces after 3 days of ownership (a combination of klutziness + a glass phone = disaster). Arrrgh.


Then, I thought I lost my camera.  Again, a strange disappearance, but entirely more depressing of a loss than than the iPhone.  Pictures and videos of predominantly food and the dog....gone!  Panicked, I posted ads on Craigslist's lost and found and just about every "Lost Camera" website I could find.  At least I learned that I do need to take pictures of things other than Sadie and things I cook....

Well folks you'll be happy to hear that this story ends with a happy ending. I found the camera yesterday sitting in my closet on top of a pair of black pants.  Since the camera is also black you can see how fooled I must have been by the camouflage.  Tricky, tricky electronics.  Always gettin' me down.

I LOVED this pesto gnocchi so much that hubby & I finished it in one setting.  When you make it yourself, you can see how disturbing this is.  Gnocchi is quite filling and delicious but we did rationalize our gluttony by reveling in the fact that I used whole wheat gnocchi in this recipe.  Purchased at Trader Joe's, land of all good things, wheat gnocchi - unlike some whole wheat pastas, tastes exactly the same as normal gnocchi.  Eat away!  If you can't find whole wheat gnocchi, I'm sure normal would be just as good if not better.  Also, if you're feeling lazy bottled pesto sauce would make this into a 15 minute cooking adventure!

Gnocchi with Shrimp, Asparagus, and Pesto
Adapted from Cooking Light, September '10

1 pound peeled and deveined shrimp, coarsely chopped
Old Bay seasoning
1 16 oz. package whole wheat gnocchi
1 tablespoon olive oil
1 garlic clove, minced
1 bunch (about 1 lb) asparagus, cut in 1-inch slices
Pesto: (in a hurry, use bottled pesto sauce)
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
4 tablespoons olive oil

1. Season shrimp with Old Bay Seasoning.
2. In a dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 5 minutes or until gnocchi rises to the top. Remove with a slotted spoon and rinse with cold water. Set aside.
3. In a large skillet, heat olive oil over medium heat.  Add garlic and asparagus to pan.  Cook 2 minutes.  Add shrimp and cook until heated through, about 3 -4 minutes. 
4. Combine 1 tablespoon of water, basil and next ingredients (through garlic) in a food processor; process until smooth, scraping sides.  Drizzle oil with food processor on; process until well blended.
5.  In a large bowl, toss gnocchi, shrimp and pesto until combined.  Serve immediately.