Gnocchi With Seared Shrimp And Pesto

Quick look

  • prep 10 min    cook 15 min
  • serves 4


Gnocchi, little dumplings made with potatoes, are the perfect canvas for the light and aromatic flavors of pesto. Here, some of the traditional basil is replaced by peppery arugula, which perfectly complements the seared shrimp.


  • 1 bag (16 ounces) gnocchi pasta
  • 1/4 cup toasted walnuts
  • 2 cup packed fresh arugula
  • 1 cup packed fresh basil leaves
  • 1 garlic clove
  • 1/4 cup freshly grated Romano cheese
  • 1 teaspoon salt, divided
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound peeled and deveined extra-large shrimp
  • 1/4 teaspoon freshly ground black pepper

    How to make it  25 minutes

  • 1

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions.

  • 2

    Combine the walnuts, arugula, basil, garlic, Romano, and 1/2 teaspoon of the salt in a food processor or blender. Pulse until the nuts, arugula, and basil are finely chopped. With the machine running, add 1/2 cup of the oil in a slow, steady stream. Process until fairly smooth but not a puree, about 1 minute.

  • 3

    Toss the shrimp with the remaining 1/2 teaspoon salt and the pepper. [step-item number="4" image_url="" title="" ]Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat and add half of the shrimp. Cook, turning once, until cooked through, 2 to 3 minutes per side. Transfer to a plate and repeat with the remaining oil and shrimp.

  • 5

    Toss the gnocchi with 1/2 cup of the pesto and the shrimp. Divide among four serving bowls.

  • 6

    Serve the remaining pesto in a bowl on the side.

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