Gnocchi with Asparagus and Pancetta

From Cooking Light, April 2008

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1 16 ounce package vacuum packed gnocchi
2 ounces pancetta diced or 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

Note: The gnocchi and the pancetta are both available from Trader Joe's if you are fortunate enough to have one of those close by.


  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 non-stick skillet over medium-high heat. Add pancetta; saute 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
  3. Add shallots and asparagus to pan; saute 5 minutes or until tender. Stir in garlic, saute 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt and pepper to pan, cook 1 minute. Serve with cheese.