Gnocchi with Shrimp, Asparagus, and Pesto

INGREDIENTS

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons preshredded Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 teaspoons bottled minced garlic
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt