Gnocchi with Asparagus and Pancetta

Pancetta is cured un-smoked Italian bacon available at the grocery deli counter This is worth the work!

Gnocchi with Asparagus and Pancetta
Gnocchi with Asparagus and Pancetta

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1 (16 ounce) package vacuum-packed gnocchi

  • 2 ounces pancetta, cut into thin strips (about ½ cup)

  • ¼ cup thinly sliced shallots

  • 1 pound asparagus, trimmed and cut into 1½ inch pieces

  • 2 garlic cloves, minced

  • 1 tablespoon fresh lemon juice

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • ¼ cup (1 ounce) shaved parmesan cheese

Directions

1. Cook gnocchi according to package directions, omitting any salt and fat. Drain in a colander over a bowl, reserving ¼ cup cooking liquid. Keep warm. 2. Heat a large non-stick 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. 4. Serve with cheese. Note: I kept a little extra cooking liquid and added a few tablespoons for steam while sautéing the asparagus.

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