Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can't find gnocchi, substitute another short pasta.
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, 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
How to Make It
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 nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.
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.
I'm so impressed with this recipe. It extremely fast and easy- perfect for a weeknight -and is delicious to boot. It was almost as good as leftovers the next day. I did add a little bit more pancetta than the recipe called for, but otherwise made it as directed.
This was pretty good. I used more pancetta than the recipe called for. My family tends to prefer the CL Gnocchi with Shrimp, Asparagus, and Pesto recipe from September 2010 just a bit more than this one though.
I used sweet potato gnocchi and added shredded grilled chicken for a little more heartiness. It was delicious!!! The only things I will tweek are adding a little more pancetta & I would cook the gnocchi when all of the other ingredients are done.
This was fabulous, and so fast! I used four cheese tortellini since I didn't have gnocchi on hand, and also added some halved cherry tomatoes and fresh baby spinach, right before adding the pancetta and pasta back into the pan. I will definitely be making this one again and again!
My husband and I really liked this recipe. It had great flavor and was very easy to make. I substituted reduced fat bacon for the pancetta and sweet onion for the shallots because that's what I had on hand. Next time I'll add more onion (or shallots) and more asparagus. I added an extra dash of olive oil at the end because I was worried the dish would be too dry. We will be having this again soon.