Gnocchi with Asparagus and Pancetta

Gnocchi with Asparagus and Pancetta Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 277
Caloriesfromfat 21 %
Fat 6.5 g
Satfat 3.1 g
Monofat 2.5 g
Polyfat 0.1 g
Protein 11.2 g
Carbohydrate 43.7 g
Fiber 2.6 g
Cholesterol 15 mg
Iron 2.6 mg
Sodium 932 mg
Calcium 110 mg

Ingredients

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

Preparation

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 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.

Note:

Jackie Mills, MS, RD,

April 2008
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