This week’s CSA box contained broccoli, zucchini, yellow squash, pattypan squash, cantaloupe (!!), purple potatoes, and pole beans. If you’re looking for a great recipe to use up all the zucchini and yellow squash, check out last week’s recipe for a Lemony Spring Vegetable Stir-fry. In today’s recipe, I used two another favorite spring vegetable, asparagus.
Spring Gnocchi with Asparagus & Shrimp
- 1 (16 oz.) package of gnocchi (I prefer Gia Russa mini gnocchi. It’s cuter!)
- 2 tbsp. olive oil
- 1 lemon, juice and zest of
- 1 tsp. salt
- 1 tsp. black pepper
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 3/4 lb. shrimp, peeled and deveined
- 4 oz. watercress
- 1/4 cup gorgonzola, crumbled
- Boil a large pot of salted water and add gnocchi. Cook according to package directions; drain and set aside.
- In a large skillet over medium heat, warm olive oil; add lemon zest and cook until fragrant and the oil begins to brown.
- Add salt, pepper, asparagus and shrimp. Cook about 5 to 6 minutes, until shrimp is cooked through.
4. Add gnocchi and toss to coat. Top with watercress, cheese and a squeeze of lemon juice.
I can’t take full credit for this recipe. It was something my Grandmother found in the newspaper and saved for us to make. So thoughtful! We made a couple changes and came up with a pretty plate of pasta and greens. (Sorry for the iphone pics!) We paired it with a delicious wine, Trefethen Family Vineyards Chardonnay.
What’s your favorite pasta? I don’t eat it often, but I love gnocchi and risotto dishes.
What’s your favorite thing to add to pasta dishes? Fresh basil and a strong cheese for me!