Spring Gnocchi With Asparagus and Shrimp

• 32 -36 ounces gnocchi
• 4 tablespoons butter
• 1 lemon, juice and zest of
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bunches asparagus, trimmed and cut into 2-inch pieces
• 1 lb shrimp, peeled and deveined
• 4 ounces watercress
• 13 cup gorgonzola, crumbled

1. Boil a large pot of salted water and add gnocchi.
2. Cook according to package directions; drain and set aside.
3. In a large skillet over medium heat melt butter; add lemon zest and cook until butter begins to be fragrant and begins to brown.
4. Add salt, pepper, asparagus and shrimp.
5. Cood about 5 to 6 minutes, until shrimp is cooked through.
6. Add gnocchi and toss to coat; divide gnocchi between 6 serving plates.
7. Top with watercress, cheese and a squeeze of lemon juice.
8. Enjoy!

gnocchi, butter, lemon, salt, black pepper, bunches, shrimp, watercress, gorgonzola

Taken from www.food.com/recipe/spring-gnocchi-with-asparagus-and-shrimp-498503 (may not work)