Rating: 4 stars
34 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 11
  • 5 star values: 14

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.

Jackie Mills, MS, RD
Recipe by Cooking Light April 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; calories from fat 21%; fat 6.5g; saturated fat 3.1g; mono fat 2.5g; poly fat 0.1g; protein 11.2g; carbohydrates 43.7g; fiber 2.6g; cholesterol 15mg; iron 2.6mg; sodium 932mg; calcium 110mg.
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