So I had to go to the dentist and Caitlin's stomach was feeling a little weird today, so I thought I'd make something comfortable, delicious and not too spicy (since I've been making a lot of spicy Mexican and Indian food lately). Also, our Basil plant in our garden is HUGE and since it's starting to get cold at night, well, it's probably going to die soon, so it needed to get eaten.This is a real quick meal to make (even more so if you have a food processor), so here's what you'll need:
Semi-Homemade Pesto Sauce:
1 Cup Alfredo Sauce
1 Cup White Wine
2 Cups Loosely Packed Basil Leaves
1/2 Cup (or a big handful) Sage Leaves
1 Cup (or 2 big handfuls) Baby Spinach
1/2 Cup Olive Oil
1 Tbsp Minced Garlic
1 Tsp Freshly Ground Black Pepper
1 Tsp Salt
For the Pasta:
16 oz Package of Fresh Gnocchi
8-10 Frozen Cooked Shrimp (per person)
Fresh Shredded Parmesan Cheese
Sundried Tomatoes, Julienne Cut
Pine Nuts
First thing you'll need to do is thaw the shrimp in a bowl filled with some warm water for about 5 to 10 minutes. Then, fill a pot with water with a pinch of salt and a little olive oil and place on the stove on high to boil for the gnocchi. To start off the sauce, combine the alfredo sauce and white wine and whisk together in a medium saucepan on medium heat while you gather the pesto ingredients.
Next you'll need to make the homemade pesto 
portion. Combine the basil, spinach, sage, olive oil, garlic, salt and pepper in a food processor and pulse for 5 or 10 seconds until well mixed and chopped and then add into the saucepan. Heat up a frying pan on medium high with a little olive oil and throw the shrimp in with some salt and pepper. Toss the shrimp around to heat up for a few minutes. Once the water is boiling, add in the gnocchi and boil for 3 or 4 minutes or until they start to float. Strain the gnocchi and serve in a shallow bowl or plate and spoon on some sauce and then top with some shredded Parmesan, pine nuts, and sundried tomatoes and enjoy!
portion. Combine the basil, spinach, sage, olive oil, garlic, salt and pepper in a food processor and pulse for 5 or 10 seconds until well mixed and chopped and then add into the saucepan. Heat up a frying pan on medium high with a little olive oil and throw the shrimp in with some salt and pepper. Toss the shrimp around to heat up for a few minutes. Once the water is boiling, add in the gnocchi and boil for 3 or 4 minutes or until they start to float. Strain the gnocchi and serve in a shallow bowl or plate and spoon on some sauce and then top with some shredded Parmesan, pine nuts, and sundried tomatoes and enjoy!
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