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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Gnocchi with Asparagus and Pancetta

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.

Cooking Light APRIL 2008

  • Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
  • Total: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 21%
  • Fat: 6.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 11.2g
  • Carbohydrate: 43.7g
  • Fiber: 2.6g
  • Cholesterol: 15mg
  • Iron: 2.6mg
  • Sodium: 932mg
  • Calcium: 110mg
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Gnocchi with Asparagus and Pancetta Recipe

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