skillet gnocchi with srimp and asparagus

Ingredients skillet gnocchi with srimp and asparagus

3 tbsp extra-virgin oil
16 oz shelf-stable gnocchi
1/2 cup sliced shallot
1 bunch asparagus (trimmed and cut into thirds)
3/4 cup reduced-sodium chicken broth
1 lb raw shrimp (peeled and devenined)
1/4 tsp freshly ground pepper
1 pinch of salt
2 tbsp lemon juice
1/3 cup grated parmesan cheese

how to make skillet gnocchi with srimp and asparagus

heat 1 tablespoon oil in large nonstick skillet over medium heat. add gnocchi and cook, stirring often, until plumped and golden in spots, 6-10 minutes. transfer to a bowl.

add the remaining 2 teaspoon oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1-2 minutes. stir in asparagus and broth. cover and cook until the asparagus is barely tender, 3-4 minutes. add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through,3-4 minutes more.

return the gnocchi to skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. remove from heat, sprinkle with cheese, cover and let stand until the cheese is melted.