Gnocchi With Asparagus And Pancetta

• 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

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

gnocchi, pancetta, shallot, garlic, lemon juice, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/gnocchi-with-asparagus-and-pancetta-298963 (may not work)