Steps to Prepare Baked Semolina Gnocchi Recipe

Gnocchi With Pesto And Shrimp

6 cups whole milk, 1 tablespoon coarse kosher salt, pinch of ground nutmeg, 2 1/2 cups semolina flour (pasta flour), 6 large egg yolks, 1/2 cup freshly grated parmesan cheese, 3 tablespoons unsalted butter, divided.

Recipe Summary Gnocchi With Pesto And Shrimp

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

Ingredients | Baked Semolina Gnocchi Recipe

1 (16 ounce) package gnocchi

2 tablespoons olive oil, divided

1 bunch fresh asparagus, trimmed and sliced

2 cloves garlic, minced

1 pound uncooked medium shrimp, peeled and deveined

5 ounces pesto, divided

2 tablespoons fresh lemon juice, divided

Directions

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.

Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.

Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Use a high-quality store-bought or homemade pesto.

Info | Baked Semolina Gnocchi Recipe

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Gnocchi With Pesto And Shrimp

Main Dish Recipes, Pasta, Shrimp,

Images of Baked Semolina Gnocchi Recipe

Baked Semolina Gnocchi Recipe : Stir in the 2/3 cup grated parmesan sprinkle with remaining parmesan and bake for 15 minutes, until the parmesan begins to turn light.