Gnocchi with Asparagus and Pancetta

Gnocchi with Asparagus and Pancetta
Recipe type: Pasta
Cuisine: Italian
  • 2 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
  • 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
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup (1 ounce) shaved Parmesan cheese
  1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ¼ 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.

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1 comment

  1. NoRecipeRequired May 12, 2011 at 2:43 pm Reply

    I love this dish, especially in Spring (like now) when the asparagus is as fresh as it can get.

    I make essentially the same recipe, but add some chicken stock, and let it reduce a bit before adding some butter. The two combine to make a light sauce.

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