YOU ARE GOING TO LOVE THESE DUMPLINGS. ENJOY DAN

GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO by CHEF DAN:


Serves 2-4 For our 52nd anniversary



INGREDIENTS: Gnocchi a small Italian potato dumpling



2 quarts of water, divided

1 package gnocchi

4 cups (1 –inch diagonally cut) slices of asparagus

1 pound shrimp, peeled and deveined

1 cup fresh basil leaves

2 tablespoon pine nuts

2 tablespoons pre-shreddded parmesan cheese

2 teaspoons fresh lemon juice

3 cloves garlic, minced

4 teaspoons grapeseed oil



DIRECTIONS:



1. Bring 2 quarts of water to boil in a Dutch oven.

2. Add gnocchi to pan.

3. Cook 3-5 minutes, until done( they will rise to the surface)

4. Remove with slotted spoon.

5. Place in large bowl.

6. Add asparagus and shrimp to the pan.

7. Cook about 5 minutes.

8. Drain.

9. Add shrimp mixture to gnocchi.

10. Combine 1 tablespoon water, basil, and next 4 ingredients.

11. In a food processor; process until smooth.

12. Drizzle oil through food chute with food processor on.

13. Add basil mixture to shrimp mixture; toss to coat



ENJOY DAN: hallelujah