1-First Step: Gather and Prep Your Ingredients Start by washing and prepping your veggies and protein this mise en place makes everything smoother. Trim the tough ends from 1 lb of asparagus and cut into 2-inch pieces, then peel and devein 1 lb of large shrimp. This step takes about 5 minutes and ensures your gnocchi with shrimp asparagus and pesto comes out fresh and ready. If you’re adapting for dietary needs, like using gluten-free gnocchi, swap it in here for a seamless fit.

2-Second Step: Sauté the Asparagus Heat 2 Tbsp of olive oil in a skillet over medium heat aim for around 350°F if you’re using a thermometer. Add the asparagus pieces and sauté for about 3 minutes until they turn bright green and slightly tender. This quick cook keeps the veggies crisp, which pairs wonderfully in gnocchi with shrimp and asparagus, and you can throw in extras like bell peppers for more variety.

3-Third Step: Add and Cook the Shrimp Now, toss in the shrimp along with a generous amount of freshly ground black pepper and salt to taste. Continue sautéing for 2-3 minutes until the shrimp turn pink and are no longer translucent. Keep the heat at medium to avoid overcooking nobody wants tough shrimp in their gnocchi pesto! For pescatarian tweaks, this is where you could add a spice blend if you’re feeling adventurous.

4-Fourth Step: Cook the Gnocchi While the shrimp and asparagus are sizzling, bring 2 quarts of water to a boil in a large pot. Add the 16 oz package of vacuum-packed gnocchi and cook for 3-4 minutes until they float to the surface. Drain them with a slotted spoon and transfer to a large bowl this keeps things light and prevents sogginess in your gnocchi with shrimp asparagus and pesto.

5-Fifth Step: Combine and Toss Add the sautéed asparagus and shrimp to the bowl with the gnocchi, then stir in 1/4 cup of pesto until everything’s evenly coated. This mixing step is key for that flavorful blend in gnocchi with shrimp asparagus and pesto toss gently to avoid breaking the gnocchi. If you’re making it vegan, use a plant-based pesto here to keep the dish adaptable.

6-Final Step: Garnish and Serve Sprinkle on optional grated Parmesan cheese and toasted pine nuts for that extra flair, then serve immediately while it’s hot and fresh. This gnocchi with shrimp asparagus and pesto is best enjoyed right away, but if you’re prepping ahead, store components separately as mentioned earlier. There you have it a delicious meal in under 15 minutes, full of gnocchi pesto goodness! For more pasta inspiration, check out our pesto pasta guide on Juicy Cooking.