Pesto Shrimp & Gnocchi with Roasted Broccoli

Pesto Shrimp & Gnocchi

with Roasted Broccoli

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Seafood and pasta are a time-tested duo, easy to dress up in any number of delicious ways. Tonight’s gourmet Italian recipe features shrimp and gnocchi, simply tossed with a fresh pesto made with spinach, parsley and walnuts. Roasted broccoli, finished with garlic and lemon juice, rounds out the meal on a simple, seasonal note.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the broccoli:
2 Roast the broccoli:

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.

Cook & chop the greens:
3 Cook & chop the greens:

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.

Make the pesto:
4 Make the pesto:

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.

Brown the gnocchi:
5 Brown the gnocchi:

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.

Cook the shrimp & serve your dish:
6 Cook the shrimp & serve your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

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.

2 Roast the broccoli:

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.

Roast the broccoli:
Cook & chop the greens:
3 Cook & chop the greens:

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.

4 Make the pesto:

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.

Make the pesto:
Brown the gnocchi:
5 Brown the gnocchi:

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.

6 Cook the shrimp & serve your dish:

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!

Cook the shrimp & serve your dish:
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