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Recipe: Pesto Gnocchi with Shrimp and Fresh Corn



  • 4 cups fresh basil leaves (from about 3 large bunches)
  • 1/2 cup olive oil
  •       2 garlic cloves
  • 1/4 cup freshly grated Parmesan cheese
  •      1 teaspoon coarse kosher salt


  1. Combine first 3 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth
  2. Transfer to small bowl. (Can be made 1 day ahead)
  3. Top with ½-inch of olive oil and chill



  • 1 pound of potato Gnocchi – purchased from any Italian market
  • 1½ pounds raw shrimp, peeled and deveined
  • 3 cups fresh corn, shucked from the cob before cooking
  • 2 – 3 tablespoons pesto
  • Parmesan cheese, for serving


  1. Cook Gnocchi. Drain and place in a large bowl.
  2. Fill the same pot with 2 quarts of water and bring to a boil. Add shrimp and corn and cook for 3 – 4 minutes, until the shrimp is just cooked through and the corn is tender crisp. Drain and pour into bowl with gnocchi.
  3. Add 2 tablespoons of pesto, shrimp and corn to the gnocchi, and toss to coat. Taste and add more pesto if desired. To serve, sprinkle with Parmesan cheese.

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