Description
This quick and nutritious Pesto Gnocchi with Shrimp and Broccoli is a delightful dinner that combines tender gnocchi, succulent shrimp, and vibrant broccoli tossed in a flavorful pesto sauce.
Ingredients
Units
Scale
- 1 lb (450 g) gnocchi, I like De Cecco Potato Gnocchi
- 1 1/2 lb (680 g) extra large (21 - 25 per lb) shrimp, peeled and deveined
- 3 cups (270 g) broccoli florets
- 2 - 3 tbsp pesto, I like De Cecco Pesto alla Genovese
- 2 quarts (1.9 L) water
Instructions
- Bring a large pot of water to a boil. Add the gnocchi and cook according to the package directions, usually about 2-3 minutes until they float to the top. Drain and place in a large bowl.
- In the same pot, refill with 2 quarts of water and bring to a boil. Add the shrimp and broccoli florets. Cook for 3-4 minutes, or until the shrimp are pink and opaque and the broccoli is bright green and tender-crisp.
- Drain the shrimp and broccoli and add them to the bowl with the gnocchi.
- Add 2-3 tbsp of pesto to the bowl and gently toss until the gnocchi, shrimp, and broccoli are evenly coated with the pesto.
- Serve immediately while warm.
Notes
- For a vegetarian version, omit the shrimp and add more broccoli or another vegetable of your choice.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or in the microwave.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the pesto before tossing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 220 mg