Skillet Gnocchi with Shrimp & Asparagus
INGREDIENTS
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1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
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1 16-ounce package shelf-stable gnocchi
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1/2 cup sliced shallots
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1 bunch asparagus (about 1 pound), trimmed and cut into thirds
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3/4 cup reduced-sodium chicken broth
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1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
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1/4 teaspoon freshly ground pepper
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Pinch of salt
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2 tablespoons lemon juice
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1/3 cup grated Parmesan cheese
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