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Skillet Gnocchi with Shrimp & Asparagus

Skillet Gnocchi with Shrimp & Asparagus

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio.


4 servings, about 1 1/2 cups each

Prep Time

30 minutes

Total Time

30 minutes


  • 1tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 116-ounce package shelf-stable gnocchi
  • 1/2cup sliced shallots
  • 1bunch asparagus (about 1 pound), trimmed and cut into thirds
  • 3/4cup reduced-sodium chicken broth
  • 1pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
  • 1/4teaspoon freshly ground pepper
  • Pinch of salt
  • 2tablespoons lemon juice
  • 1/3cup grated Parmesan cheese


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
  2. Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
  3. Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

Nutrition Facts

Per serving (recipe makes 4 servings, about 1 1/2 cups each)

Calories 464kcal
Carbohydrate Total 65g
Total Sugars 4g
Added Sugars 0g
Fiber 3g
Total Fat 10g
Saturated Fat 2g
Mono Saturated Fat 5g
Cholesterol 149mg
Sodium 511mg
Protein 28g
Potassium 339mg
Calcium 197mg
Folate 114mcg
Omega-6 1g
Vitamin E 5mg
Zinc 2mg
Vitamin B3 3mg