Pesto Shrimp & Gnocchi

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the broccoli into large florets. Peel and finely chop the garlic. Quarter and deseed the lemon. Finely chop the parsley leaves and stems. Finely chop the walnuts.

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender. Remove from the oven. Carefully transfer to a large bowl. Add half the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board. Add the parsley and finely chop. Wipe out the pan.

While the broccoli continues to roast, in a medium bowl, combine the chopped greens, remaining garlic, ¾ of the walnuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

While the broccoli continues to roast, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the gnocchi and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the butter has melted and the gnocchi is golden brown. Turn off the heat. Leaving the butter in the pan, transfer the browned gnocchi to a plate; season with salt and pepper.

Rinse the shrimp and pat dry with paper towels. Add 1 tablespoon of olive oil to the pan of reserved butter and heat on medium-high until hot. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque. Add the pesto, browned gnocchi, the juice of the remaining lemon wedges and ½ cup of water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the water has cooked off and the shrimp are cooked through. Season with salt and pepper to taste. Divide between 4 dishes. Garnish with the remaining walnuts. Serve with the roasted broccoli on the side; garnish with the cheese. Enjoy!