Gnocchi with Asparagus and Pancetta
From Cooking Light, April 2008
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.
- 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.
- 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.
- 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.