Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
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1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat)
1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
1 lb large shrimp, peeled and deveined
1 Tbsp olive oil
1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl. Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.