NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 cup Potato gnocchi

1 cup Fresh arugula

0.25 oz Walnuts

0.25 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small food processor, pulse arugula, walnuts, garlic, lemon juice, and parmesan until finely chopped.

• 2

  Slowly drizzle in the olive oil while pulsing until a smooth pesto forms; season with half the salt and pepper.

• 3

  Bring a pot of salted water to a boil and cook gnocchi until they float to the surface, about 2-3 minutes.

• 4

  Drain gnocchi, reserving 2 tablespoons of pasta water.

• 5

  Heat a non-stick skillet over medium-high heat and sear the shrimp with the remaining salt and pepper until pink and opaque.

• 6

  Add the cherry tomatoes and cooked gnocchi to the skillet, sautéing for 2 minutes until tomatoes begin to blister.

• 7

  Remove from heat, stir in the arugula pesto and reserved pasta water, tossing until every piece is coated and glossy.