Gnocchi with Pesto and Shrimp

Bring a large pot of lightly salted water to a boil.

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.

Meanwhile, heat 1 tablespoon olive oil over medium-high heat.

Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes.

Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.

Heat remaining olive oil in a large skillet over medium-high heat.

Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes.

Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine.