2 quarts plus 1 tablespoon water, divided
1 (16oz) package vacuum-packed gnocchi
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 garlic
4 teaspoons extra-virgin olive oil

2 quarts plus 1 tablespoon water, divided 1 (16oz) package vacuum-packed gnocchi 4 cup s (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 garlic 4 teaspoons extra-virgin olive oil

1. 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 with a slotted spoon; place in a large bowl. Add aspargus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. 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 basil mixture to shrimp mixture; toss to coat. Serve immediately.