Gnocchi with Shrimp, Asparagus, and Pesto

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Tonight's dinner came from the Sept Cooking Light magazine. It was the perfect summer meal - light, bright, just used one pot, and VERY fast. Start to finish was 20 minutes, and that includes the peeling of shrimp and chopping.

Gnocchi are potato dumplings; they are usually found in with the dried pasta. They cook in 3-4 minutes and can be used like a pasta.

Gnocchi with Shrimp, Asparagus, and Pesto
1 (16 ounce) package vacuum-packed gnocchi
4 cups (1 inch) pieces of asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted (use the microwave!)
2 tablespoons shredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons EVOO

Bring about 2 quarts of water to a boil in a Dutch oven. Add gnocchi and cook 4 minutes or until done (it will rise to the surface). Remove with a slotted spoon and place in a large bowl. Add shrimp and asparagus to the pot; cook 5 minutes or until shrimp is done. Drain. Add shrimp and asparagus to the gnocchi.

Combine 1 tablespoon water, basil, pine nuts, cheese, lemon juice, and garlic in a food processor. Process until smooth, scraping sides. Drizzle oil through the chute with the processor on and process until well blended. Add basil mixture to bowl and toss well to coat. Serve immediately.