Shrimp and Asparagus on Gnocchi
1 pound store-bought potato gnocchi (or approximately 60 homemade)
1 pound large raw shrimp, peeled and deveined
1 pound raw asparagus, tough ends trimmed off, and cut into 1 inch lengths
2 tablespoon olive oil, divided
1/2 cup sliced onion
1-2 cloves garlic, crushed and minced
1/4 cup reduced sodium chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice (fresh squeezed is best, of course)
1. Bring 1 liter water to a boil. Add gnocchi. Let simmer until they float. Drain.
2. Heat 1 tablespoon olive oil in a large non-stick skillet. Carefully add gnocchi. Saute, stirring often, until the gnocchi begin to brown. Remove from the skillet, cover and keep warm.
3. Add remaining olive oil to skillet. When hot, add onions. Cook over medium heat until they turn translucent -4-5 minutes.)
4. Add garlic. Stir often, for 1-2 minutes. The onions should be just starting to turn brown.
5. Stir in asparagus, broth and wine, turn heat to medium-high. Cover and cook until the asparagus are just beginning to get tender.
6. Add shrimp. Reduce heat to medium. Cover, simmer until the shrimp turned pink and opaque (about 3 minutes.)
7. Return gnocchi to pan. Add lemon juice. Cook until heated through (about 2 minutes)
Sat fat: 0.8g
Note: This recipe was amde using store-bought, shelf-stable gnocchi. Use that added a lot of sodium. When I make this next, I will make homemade potato gnocchi. (I’ve never done that before and before I make a new dish, I try to make it as easy as possible.)