Menu Enter a recipe name, ingredient, keyword...

Gnocchi with Asparagus and Pancetta


Pancetta is cured un-smoked Italian bacon available at the grocery deli counter

This is worth the work!

Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • 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


Preparation time 20mins
Cooking time 40mins


Step 1

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.

You'll also love

Review this recipe

Sauteed Red Snapper w/White Wine Sauce, Rice and Asparagus Creamy Leek & Asparagus Soup (with crispy maple bacon)