Gnocchi With Asparagus and Pancetta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. Spring gnocchi! Ingredients:
16 ounces gnocchi |
2 ounces pancetta, cut into thin strips (about 1/2 cup) |
1/4 cup thinly sliced shallot |
1 lb 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 shaved parmesan cheese |
Directions:
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.
4. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.
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