Skillet Gnocchi with Shrimp Asparagus
Ingredients
- 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 (26-30 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
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