Gnocchi with Asparagus and Pancetta

By gvcathy

Jackie Mills, MS, RD, Cooking Light

APRIL 2008

Ingredients

• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 2 ounces pancetta, cut into thin strips (about 1/2 cup)
• 1/4 cup thinly sliced shallots
• 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup (1 ounce) shaved Parmesan cheese

Preparation

Step 1

1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.