Recipe of the Day: 5/27: Gnocchi with Asparagus and Pancetta

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MonSter

Group Organizer

May 27, 2008 8:40:45 AM

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Gnocchi with Asparagus and Pancetta
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. Total time: 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.

Yield

4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)

writeNutrient(); Nutritional Information

CALORIES 277(21% from fat); FAT 6.5g (sat 3.1g,mono 2.5g,poly 0.1g); PROTEIN 11.2g; CHOLESTEROL 15mg; CALCIUM 110mg; SODIUM 932mg; FIBER 2.6g; IRON 2.6mg; CARBOHYDRATE 43.7g

McFann-tastic

Group Member

Jun 16, 2008 9:16:25 AM

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We tried this one a couple of night ago, unless you are a big fan of gnocchi I reccomend substituting with with a different type of pasta. With the exception of those weird little potato pasta balls the dish had great flavor.

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