Gnocchi With Asparagus And Pancetta - cooking recipe

Ingredients

16 ounces gnocchi
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallot
1 lb 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 shaved parmesan cheese

Preparation

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.
Heat a large nonstick skillet over medium-high heat. Add pancetta; saute 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
Add shallots and asparagus to pan; saute 5 minutes or until tender. Stir in garlic; saute 1 minute.
Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.