Gnocchi with Asparagus and Pancetta

From Cooking Light, April 2008, Jackie Mills, MS, RD
Makes 4 servings of approximately 1-1/2 cups each
To make this a main dish meal, I suggest adding approximately two more cups of your favorite vegetables.

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

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


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