Pasta dish reflects spring's maybe-maybe not feel


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Posted Online: April 09, 2013, 10:38 am
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The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season's maybe-maybe not feel.

And that was the inspiration for this dish, which blends one of the heartiest of winter pastas — potato gnocchi — with asparagus, a light vegetable that has come to represent one of surest signs of spring. We wanted protein, too, but nothing as heavy as meat, nor as light as beans or tofu. Shrimp, which pair so nicely with asparagus anyway, were the perfect choice.

To tie it all together, we started robust with some crumbled Gorgonzola. And to balance those big bold flavors, a light squeeze of lemon juice.

Spring gnocchi with asparagus and shrimp
Gnocchi pasta can be found in three sections of the grocer — the freezer section (along with the frozen ravioli), the pasta aisle (where they are packaged in shelf-stable containers) and alongside the fresh pasta in the refrigerated case.
Start to finish: 20 minutes
Servings: 6
Two 16- to 18-ounce packages gnocchi
4 tablespoons (1/2 stick) butter
Zest and juice of 1 lemon
1 teaspoon salt
1 teaspoon ground black pepper
2 bunches asparagus, trimmed and cut into 2-inch pieces
1 pound peeled, deveined raw shrimp
4 ounces watercress
1/3 cup crumbled Gorgonzola cheese

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, then drain and set aside.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the lemon zest and cook until the butter begins to be fragrant and just begins to brown. Immediately add the salt, black pepper, asparagus and shrimp. Cook until the asparagus and shrimp are tender and cooked through, about 5 to 6 minutes.
Add the gnocchi to the pan and toss to coat and mix. Divide the gnocchi between 6 serving plates, then top each portion with watercress, Gorgonzola and a squeeze of lemon juice.

Nutrition information per serving: 510 calories; 120 calories from fat (24 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 150 mg cholesterol; 70 g carbohydrate; 7 g fiber; 12 g sugar; 31 g protein; 1190 mg sodium.

















 



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  Today is Tuesday, July 22, the 203rd day of 2014. There are 162 days left in the year.

1864 -- 150 years ago: Everybody is invited to go on a moonlight excursion next Monday evening on the steamer New Boston. The trip will be from Davenport to Muscatine and back.
1889 -- 125 years ago: The mayor and bridge committee let a contract to the Clinton Bridge company for a $1,125 iron bridge across Sears canal near Milan.
1914 -- 100 years ago: Injunction proceedings to compel the Central Association to keep a baseball team in Rock Island for the remainder of the season were contemplated by some of the Rock Island fans, but they decided to defer action.
1939 -- 75 years ago: The first of the new and more powerful diesel engines built for the Rock Island Lines for the proposed Chicago-Denver run, passed thru the Tri-Cities this morning.
1964 -- 50 years ago: The Rock Island Rescue Mission is negotiating for the purchase of the Prince Hall Masonic Home located at 37th Avenue and 5th Street, Rock Island.
1989 -- 25 years ago: Quad Cities Container Terminal is being lauded as a giant business boon that will save several days and hundreds of dollars on each goods shipment to the coasts. The Quad Cities Container Terminal is the final piece of the puzzle that opens up increase access to world markets, Robert Goldstein said.








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