GNOCCHI WITH SHRIMP & ARTICHOKE Basil, Garlic & Pine Nut Pesto
Serves 4
2 quarts plus ½ cup water, divided
16 ounces gnocchi
2 7½ ounce jars marinated artichoke hearts, drained
1 pound peeled and deveined large shrimp, coarsely chop ½ pound
3 tablespoons shredded Parmesan cheese
1 tablespoon fresh lemon juice
⅓ cup olive oil
8 tablespoons (1/2 jar) Basil, Garlic & Pine Nut Pesto
1. Prepare Basil, Garlic & Pine Nut Pesto according to package directions; set aside.
2. Bring 2 quarts water to a boil in a medium stock pot. Add gnocchi to pan; cook until done, about 4 minutes (gnocchi will rise to the surface). Remove with a slotted spoon; place in a large bowl. Add shrimp to pot and cook 5 minutes or until shrimp are cooked. Drain. Add shrimp and drained artichoke hearts to the gnocchi.
3. Stir in prepared Basil, Garlic & Pine Nut Pesto, toss to coat. Serve immediately.