Gnocchi Shrimp and Asparagus

INGREDIENTS
1    package (16 ounce) gnocchi
2    tablespoon olive oil
½   cup sliced shallots (2-3 medium)
1    pound asparagus, trimmed, cut to 2 inches
¾   cup low sodium chicken broth
1    pound raw shrimp 26-30, peeled, deveined
2    tablespoons lemon juice
½   cup grated Parmesan cheese

METHOD

Cook the gnocchi in boiling salted water according to package directions and set aside after draining. . Warm the olive oil in a large skillet over medium heat and add the shallots. Cook, stirring, until the shallots turn golden, about 1 to 2 minutes.

Add the asparagus and broth. Cover and cook for 3 to 4 minutes until the asparagus begins to soften. Add the shrimp, cover and cook until the shrimp are pink throughout, 3 to 4 minutes. Add the gnocchi to the skillet and cook, stirring, until the gnocchi are heated through, 3 to 4 minutes. Remove from the heat, sprinkle with the lemon juice and cheese, cover and let stand until the cheese is thoroughly melted, about 2 minutes. Serve immediately.

Based on a recipe in Eating Well magazine