Gnocchi with Asparagus and Pancetta

8 Mar

I love this very quick, easy meal but had not made it in forever. I finally cooked it tonight. Matty and Ruby both loved it!

6 oz pancetta, diced
Some extra virgin olive oil (enough to coat a large sauté pan)
A few shallots, sliced thinly
One bunch of asparagus, cut into one inch pieces
One lb of gnocchi
The juice of one lemon
Shaved Parmesan

1. Bring a large pot of salted water to boil.

2. Cook the pancetta in the olive oil over medium heat until it is nice and crispy, then drain on paper towels.

3. Add the shallots to the pan, season with some salt, and cook until fairly soft and translucent, then add the asparagus and cook for a few minutes (you want the asparagus to stay pretty crisp) .

4. Drop the gnocchi into the boiling water and cook just until it floats to the top, then remove it with a spider or slotted spoon and put it directly into the pan, along with about 1/2 cup of the starchy cooking water.

5. Add the lemon juice, Parmesan, and pancetta to the pan and combine everything. Serve with some extra Parmesan on the side and a glass of wine. Enjoy!



3 Responses to “Gnocchi with Asparagus and Pancetta”

  1. Mary Jane Atwood March 9, 2012 at 4:59 am #

    It looks like Ruby is really enjoying her supper. What a cutie Pie!

  2. Mariellen March 11, 2012 at 7:15 pm #

    I have discovered I like asparagus! I will have to try this recipe 🙂 I love that you post recipes on here, it’s almost like we’re back in SD eating lunch and talking about what we cooked the night before!

    • sarahshellock March 12, 2012 at 12:31 pm #

      Hooray for veggies 🙂

      Asparagus is my favorite veggie ever–it is also really good just roasted in the oven with a little olive oil and salt.

      I miss you so much and miss our lunches! It is hard to find friends with the same passion for cooking delicious meals…my fingers are crossed that we will be living near each other soon!

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