Dinner tonight: gnocchi with seared shrimp and pesto

Gnocchi are the perfect canvas for the light and aromatic flavours of pesto. Here, some of the traditional basil is replaced by peppery arugula, which perfectly complements the seared shrimp.

Preparation time 10 minutes

Cooking time 15 minutes 

Serves 4

• 1 bag (16 oz) gnocchi pasta
• 50 ml (1/4 c) toasted walnuts
• 500 ml (2 c) packed fresh arugula
• 250 ml (1 c) packed fresh basil leaves
• 1 garlic clove
• 50 ml (1/4 c) freshly grated Romano cheese
• 5 ml (1 tsp) salt, divided
• 125 ml (1/2 c) plus
• 30 ml (2 tbsp) extra-virgin olive oil
• 500 g (1 lb) peeled and deveined extra-large shrimp
• 1 ml (1/4 tsp) freshly ground black pepper1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions.
  2. Combine the walnuts, arugula, basil, garlic, Romano and two millilitres (1/2 teaspoon) of the salt in a food processor or blender. Pulse until the nuts, arugula and basil are finely chopped. With the machine running, add 125 millilitres (1/2 cup) of the oil in a slow, steady stream. Process until fairly smooth but not a purée, about one minute.
  3. Toss the shrimp with the remaining two grams (1/2 teaspoon) salt and the pepper. Heat 15 millilitres (one tablespoon) of the remaining oil in a large nonstick skillet over medium-high heat and add half of the shrimp. Cook, turning once, until cooked through, two to three minutes per side. Transfer to a plate and repeat with the remaining oil and shrimp.
  4. Toss the gnocchi with 125 millilitres (1/2 cup) of the pesto and the shrimp. Divide among four serving bowls.
  5. Serve the remaining pesto in a bowl on the side.

• Round out the flavour by adding 125 grams (1/2 cup) sliced sun-dried tomatoes.
• The inherent sweetness of the tomatoes tempers the arugula, which can taste bitter sometimes.
• Soften the tomatoes by covering them with boiling water and letting them soak for about 30 minutes.

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