HAPPY PRESIDENT'S DAY
Kenny was out of town for business all week and finally got home on Saturday night. So we really did a whole lot of nothing this weekend. Whenever Kenny gets home from such a long trip he is always wiped. So we just played with Elle and caught up on shows on our DVR.
I did cook a delicious and crazy easy dinner last night. Gnocchi with Shrimp, Asparagus and Pesto. I have been craving gnocchi so I found this recipe from Cooking Light. I used store bought gnocchi and store bought pesto so I literally had it thrown together in like 20 minutes. Since I am doing weight watchers I was able to eat two cups for 9 weight watcher plus points and that was a lot. It did not taste healthy at all which always makes me nervous. I will definitely make it again.
Excited to be down almost four pounds in the last two weeks! Especially since Elle and I travelled with Kenny at the beginning of the week and eating out was inevitable. Looking forward to Zumba tonight!
Gnocchi with Shrimp, Asparagus and Pesto
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound) $
1 pound peeled and deveined large shrimp, coarsely chopped $
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garli
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through 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 basil mixture to shrimp mixture; toss to coat. Serve immediately.