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.