Gnocchi with Asparagus and Pancetta This is quick, easy and delicious. Ingredients: 16 oz. Gnocchi 2 oz. Pancetta, cut into thin strips ¼ c. Shallots, thinly sliced 1 lb. Asparagus, trimmed and cut into 1 ½ inch pieces 2 Garlic cloves, minced 1 Tbsp. Lemon juice 1/8 tsp. Salt 1/8 tsp. Pepper 1 oz. Parmesan cheese, shaved Directions: Cook gnocchi according to package directions, omitting salt and fat. Drain, reserving ¼ c. pasta water. 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-lined plate. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in
garlic; sautĂŠ 1 minute. Add gnocchi, pancetta, reserved cooking liquid, lemon juice, salt, and pepper to pan; cook 1 minute. Serve with Parmesan cheese. Variations: o What to change. Your Variations: