Gnocchi are little dumplings made from potato flour. These little vacuumed packed gems are wonderful for quick and delicious meals in a pinch. Just boil for 3-5 minutes and can top with sauce. Gnocchi are ready when they float to the top of the pot.
It's spring and soon Asparagus will be in abundance, something delicious to mix with your gnocchi. Pancetta is cured unsmoked Italian bacon available at the grocery deli counter.
Enjoy!


1 (16-ounce) package vacuum-packed gnocchi
2 ounces pancetta, cut into thin strips (about _ cup)
_ 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 peeper
_ cup (1 ounce) shaved Parmesan cheese


Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving _ 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-line 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.

Yield 4 servings (serving size: 1_ cups gnocchi mixture and 1 tablespoon cheese).

Source: Cooking Light, April 2008