Gnocchi with Asparagus and Pancetta

So a couple of years ago, the only place we could find gnocchi was at the Dekalb Farmer's Market.  Even Whole Foods didn't carry it.  Since then, we never really ate it because it was so hard to find.  However, I've notice that Kroger started carrying it.  Then CL emailed me this recipe. 

I shared with D and we decided to have it.  It was really good, although there is a strong vinegar flavor, which D looked at me oddly when I said that.  It must be the lemon juice.  I still tasted it in the left overs, but like I said, I liked it.

Would have again.

Gnocchi with Asparagus and Pancetta

Photo by ALB

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.

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
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

Cooking Light APRIL 2008