Skillet Gnocchi with Shrimp & Asparagus

eatingwell.com

Maria

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1 16-ounce package shelf-stable gnocchi

½ cup sliced shallots

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

¾ cup reduced-sodium chicken broth

1 pound raw shrimp (26 to 30 per pound), peeled and deveined, tails left on if desired

¼ teaspoon freshly ground pepper

Pinch of salt

2 tablespoons lemon juice

⅓ cup grated Parmesan cheese

Directions at eatingwell.com

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