Ingredients 1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat) Salt 1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces 1 lb large shrimp, peeled and deveined 1 Tbsp olive oil 1/3 cup store-bought or homemade pesto, at room temperature if refrigerated 1/2 tsp lemon zest 1 Tbsp fresh lemon juice Directions Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl. Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm. Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.