Gnocchi with Shrimp, Asparagus, and Pesto (7 WW pts)

Hubby and I like to cook together. On Friday night we decided to try a recipe I had torn out of a Cooking Light. Neither of us had ever made pesto from scratch. I was surprised at how easy it was!! This meal was amazing and very easy to make. The recipe says it makes 4 servings, but it was definitely 6 for us. And it’s great reheated.

Gnocchi with Shrimp, Asparagus, and Pesto – from Cooking Light July 2007 (pg 216) – makes 6 servings – 7 WW pts2 quarts plus 1 Tbsp water, divided
1 (16 oz) package vacuum packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound) – I used 1 bundle from the grocery store1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 Tbsp pine nuts, toasted – Ours weren’t toasted2 Tbsp preshredded Parmesan cheese – I used Veggie Grated Parmesan Cheese Alternative2 tsp fresh lemon juice
2 tsp bottled minced garlic – I used 3 garlic cloves, minced4 tsp extra virgin olive oil
1/2 tsp salt

Bring 2 qts water to a boil in a dutch oven (I just used a regular pot). Add gnocchi to pan; cook 4 minutes or until done – they will rise to the surface. Remove gnocchi with a slotted spoon; place in a large bowl.

Add asparagus and shrimp to pan (that gnocchi just came out of); cook 5 minutes or until shrimp are done. Drain and add shrimp mixture to gnocchi.

To make the pesto sauce (we did this while the gnocchi and shrimp were cooking): Combine 1 Tbsp water, basil, pine nuts, cheese, lemon juice, and garlic in a food processor. Process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended.

Add salt and pesto to shrimp mixture; toss to coat. Serve immediately.

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 serving: 333.5 Calories, 6.7 g Fat, 147.3 mg Cholesterol, 343.8 mg Sodium, 439.8 mg Potassium, 43.4 g Carbs, 3.6 g Dietary Fiber, 1.5 g Sugar, 24.8 g Protein WW POINTS = 7

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7 Responses to “Honey Mustard Pretzels”

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    Julie — October 29, 2012 at 11:41 pm

    Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
    I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!

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    Jen — October 30, 2012 at 2:36 am

    Thanks. So far so good where I live. We haven’t list power yet, so that’s good!

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    Peggy — March 5, 2013 at 8:52 am

    I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)

    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Glad to hear I’m not the only one like that!

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    Sharon — March 8, 2014 at 8:32 am

    I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.

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    Paula — July 7, 2015 at 8:21 am

    The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.

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