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

Calories:
277 (21% from fat)
Fat:
6.5g (sat 3.1g,mono 2.5g,poly 0.1g)
Protein:
11.2g
Carbohydrate:
43.7g
Fiber:
2.6g
Cholesterol:
15mg
Iron:
2.6mg
Sodium:
932mg
Calcium:
110mg

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