Friday, May 13, 2005

Gnocchi with Asparagus and Pancetta

Gnocchi with Asparagus and Pancetta (Adapted from CL)

16 ounces prepared gnocchi
2 ounces pancetta, cut into thin strips
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2" pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 ounce shaved Asiago cheese

In a large pot of simmering salted water, add gnocchi and cook according to package directions. Reserve about 1/4 cup of the cooking liquid, then drain the gnocchi well.

Meanwhile, in a large skillet over medium-high heat, add pancetta and cook until lightly browned and crisp, about 3 to 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving any drippings behind.

Add shallots and asparagus to the skillet - cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cooked gnocchi, pancetta, reserved cooking liquid, juice, salt and pepper - cook until heated through, about 1 minute. Serve with portion with a bit of the cheese.

Makes about 4 servings.

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